Peppercorns with anchovies and pine nuts

Preheat the grill to the highest setting. Sweeten the peppers and put them under a hot grill. Peppers roast on all sides in 10 to 15 minutes, until the skin begins to blaze. Occasionally return. Put peppers in plastic bag for about 10 minutes. Meanwhile roast pine nuts in dry frying pan light golden brown. Cut crusts of bread and crumble bread. Peel and finely chop onions. Fry 1 tablespoon of oil in frying pan. Bread crumbs and onion gently fry for about 3 minutes. Stir in wine. Cut anchovies and raisins into small pieces. Remove hard stalks of spice mix and finely chop herbs. Grate cheese. Peels of bell peppers. Cut peppers into quarters. Remove seed strips and let peppers drain if necessary.

Preheat the oven to 225 ° C or gas temperature 5. Mix pine nuts, onion mixture, anchovies, raisins, herb mix, cheese and 1 tbsp oil. Season with salt and pepper. Spread anchovy filling over quarters of paprika, roll up into nice rolls and fix with cocktail stick. Roll together in oven dish and cover with remaining oil. Peppercorns lightly browned and cooked for approx. 12 minutes.