This makes a great appetizer or a nice compliment to any meal.
3 Bell Peppers – sliced in wedges
4 Jalapeño – halved
1 cup fresh bread crumbs
2 oz. can Anchovies in olive oil
1 bunch of fresh Italian parsley
4 sun dried tomatoes
1 tsp. capers plus tablespoon caper juice
1 inch piece of Romano cheese wedge
1 tablespoon vinegar
Drizzle of olive oil
Heat a griddle and place the wedges of peppers to grill until slightly charred.
Combine all of the ingredients for the stuffing in a food processor and process until smooth. Fill the pepper wedges with the stuffing and top with the mozzarella.
Place in a 350 degree oven until the mozzarella melts and the stuffing is heated. About 10-15 minutes.