Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Ease of preparation: intermediate

12 large red and yellow bell peppers
4 tablespoons plus 6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound angel hair pasta
1 cup water
1/2 cup pitted green olives
1/2 cup pitted black olives
4 tablespoons capers, rinsed
1 tablespoon dried oregano
1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
1/2 cup dry white wine
1 cup toasted bread crumbs

Preheat the oven to 400 degrees F.

In a large bowl, add the peppers and toss to coat in 4 tablespoons oil. Roast the peppers over the flame of a burner until blackened all around. This process takes a little time, but is well worth it.

Meanwhile, make the filling. In a 10 to 12-inch saute pan, place 6 tablespoons oil and the garlic over medium heat and cook until the garlic is light golden brown, about 2 minutes. Break the pasta into 2-inch pieces, place in the pan with the garlic and cook, tossing to mix, until pasta is golden brown, 5 to 6 minutes. Add 1 cup water, olives, capers and the oregano and cook until the water has dissipated, about 6 to 7 minutes. Remove from heat, allow to cool, add parsley and set aside.

Peel and seed the roasted peppers carefully to retain whole and slit down 1 side to create a hole. Stuff each of the peppers with some of the pasta mixture and place each carefully into a roasting pan with the wine. Sprinkle all over with bread crumbs. Place in oven and cook until heated through, 20 minutes. Remove and serve warm, or allow to cool and serve at room temperature.