6 large bell peppers (2 each red, green and yellow)
1/2 cup coarse fresh breadcrumbs
1/3 cup white wine vinegar
3 oz. olive paste
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 1/2 tablespoons chopped parsley
anchovy fillets packed in oil, for garnish (optional)
Wash and dry bell peppers.
Bake them in preheated oven 350º for 30 minutes. Turn them carefully 4 times until easily pierced with a fork. Rub them one by one with a tea towel to remove the skin.
Cut each pepper in half and remove the seed and ribs. Cut the peppers into 1-1/4 inch strips and sprinkle with a pinch of salt and pepper.
Soak the bread in the vinegar and squeeze it to remove excess vinegar.
In a bowl, combine the bread, olive paste and garlic until a thick cream forms. Mix in 2 tablespoons of the oil and spread the mixture on the pepper strips and roll them up.
Arrange the rolls on a serving dish and drizzle the remaining oil over them sprinkle with the parsley.