stuffed roasted pepper rolls

I've been into Mediterranean cooking a bit lately. Here's what I thought was a delicious recipe that would make a nice appetizer.

Roast several large peppers. Red, yellow, orange, or green will work. A mix of colors is nice. When blackened, place in a plastic bag for 15 minutes and then rinse off blackened skin with cool water. Cut peppers in large rectangular pieces, 3 or 4 per pepper.

To prepare filling, place the following into a food processer:

1 1/2 tablespoons pine nuts
1 1/2 tablespoons golden raisins (plump in warm water)
1 1/2 tablespoons capers
1 tablespoon anchovy paste
1/3 cup bread crumbs
1 tablespoon grated parmesan or pecorino
1 tablespoon olive oil
salt and pepper to taste

Process into a crumbly paste.

When ready to fix for serving, preheat oven to 425F.

Evenly divide filling among pepper pieces, placing a spoonful in the middle of each piece. Roll up pieces around filling and secure with toothpicks (2 per roll worked best for me).

Place rolls on a non-stick sheet and spray with cooking spray. Bake for about 20 minutes until slightly browned around the edges. Remove from oven and take out toothpicks. The rolls should stay rolled without toothpicks.

Can be served hot, warm, or room temperature. Don't refrigerate.