Stuffed Roasted Red Peppers with Anchovies, Raisins and Pine Nuts • St. Francis Winery & Vineyards

Ingredients

• Pair with Zinfandel
• If you have a gas stove, place the peppers directly over the flame of the burners. Otherwise, you can use a broiler or a grill.
• Char the skin of the peppers until they blister and blacken. Turn the peppers so that they blacken all over.
• Place the peppers in a bowl and cover with plastic wrap or a plate. Let the peppers steam in the bowl for a few minutes. This will help the skin to slide off the pepper.
• Place the peppers under a low running stream of water to remove the skin. (I like to place a strainer in the sink to catch the skin to make clean-up easier.)
• Bake the peppers in a preheated 400º oven for 15 minutes or until they are lightly colored and thoroughly heated.