3 cloves garlic, minced
2 tablespoons olive oil
3/4 teaspoon salt
1 (8 ounce) can anchovy fillets, drained
1 (8 ounce) can radicchio pasta
4 ounces crumbled feta cheese
1 (8 ounce) container fresh tomato juice
2 (16 ounce) cans grilled black olives, drained
3 cloves garlic, minced
1 tablespoon minced onion
2 tablespoons Worcestershire sauce
Preheat oven to 400 degrees F (200 degrees C).
Cut the pepper filets into small quarters and butter each seam. Crush each pepper into quarters. Squeeze onto one side of each pepper filet. Place seam side down in a baking dish. Brush with olive oil.
Roast half of pepper filets in oven for about 1 to 2 minutes per side, or until golden brown. Set aside.
Remove pepper filets from baking dish. Blend pepper and garlic in a small bowl. Mix pepper and garlic into pan drippings.
In a large saucepan, heat olive oil over medium heat. Add anchovies, pimento pasta, radicchio pasta, tuna, shrimp, anchovies and garlic. Saute over medium heat for about 1 minute. Remove from heat and, whisking constantly, pour chickpea wine mixture directly over pepper filets for about 1 minute. Cover saucepan or parchment with plastic wrap and let stand about 1 minute before stirring. Pour reserved marinade over pepper filets.
Bake peppers for about 30 minutes or until warm and crispy. Sprinkle with chopped fresh parsley and adjust the amount of water or olive oil you add. Top peppers with the cherry tomato slices and top with the cheese.
If peppers are too hot, add olive oil instead of water and allow to cool.
Remove peppers from baking dish and sprinkle with enough olive oil to coat. Meanwhile, roll peppers up with diced tomatoes and marinated anchovies, and season with salt and pepper to taste. Baste peppers with tuna salad sauce, brushing until coated.
Cool peppers in refrigerator and turn into couscous; place al dente.
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