Instructions:
Wash and dry the bell peppers. Bake them in a preheated 350 degrees F oven for 30 minutes, turning them carefully about 4 times, until easily pierced with a fork. Rub them one by one with a teatowel to remove the skin; cut each pepper in half and remove the seeds and ribs. Cut the peppers into 1 1/4 inch strips; sprinkle with a pinch of salt and pepper.

Soak the bread in the vinegar; 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. 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. If desired, garnish with anchovy fillets before serving.

Servings: 36  1 roll servings

Nutrition Facts:
Amount Per  Serving: Calories 35
Fat 3 g, Cholesterol 0 mg, 
Sodium  33 mg,