4 red peppers
50ml/2fl oz vegetable oil
50g/1¾oz pine nuts
50g/1¾oz golden raisins, soaked in warm water for 30 minutes, drained
4 canned anchovies, finely chopped
100g/3½oz fresh breadcrumbs
30g/1oz chopped fresh mint
salt and freshly ground black pepper
50ml/2fl oz olive oil
baby watercress leaves, to serve
Preheat the oven to 200C/400F/Gas 6.
Rub the peppers all over with the vegetable oil using your hands, then place in a roasting tray and roast for 25-30 minutes, or until blackened and soft.
Transfer the blackened peppers to a plastic food bag and seal well. Set aside to cool, then remove the cooled pepper from the bag and peel off the skin. The pepper flesh should be floppy.
Reduce the oven temperature to 180C/350F/Gas 5. Cut each peeled pepper in half lengthways and remove the seeds and stalk.
In a bowl, mix together the capers, pine nuts, raisins, anchovies, breadcrumbs and mint. Season, to taste, with salt and freshly ground black pepper, then add the olive oil and stir until well combined.
Lay the eight pepper halves onto a baking tray and place a teaspoonful of the caper and pine nut mixture at one end of each. Roll the pepper halves into cigar shapes and secure each with a cocktail stick. Roast in the oven 8-10 minutes, or until the peppers are golden-brown and the filling is heated through.
To serve, place a handful of baby watercress leaves into the centre of each of four serving plates. Place two pepper cannelloni on top of each.
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