---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Vegetables
       Yield: 8 servings
     1/3 c  Dark raisins (2 oz.)
       3 md Red bell peppers
            (about 1-1/4 lbs.),
            Quartered and deribbed
       2 md Green bell peppers
            (about 3/4 lb.),
            Quartered and deribbed
       3 tb Extra-virgin olive oil
     1/3 c  Slivered almonds
            (1-1/2 oz.)
       2 tb Sugar
       3 tb Red wine vinegar
   1 1/2 ts Salt
   1.  In a small bowl, soak the raisins in warm water for 20 minutes; drain
   and set aside. 2. If you want to peel the peppers, cut the quartered
   peppers in half lengthwise and flatten slightly. Peel the pieces with a
   swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
   strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
   large saucepan, heat the oil over moderate heat.  Add the almonds and cook,
   stirring occasionally, for 2 minutes.  Add the raisins and cook for 1
   minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
   for 20 minutes.  Uncover and continue to cook until the peppers are very
   tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
   to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
   temperature.  (This dish can also be made several hours ahead and reheated
   just before serving.) This delicious and unusual pepper dish is from
   Basilicata in the instep of the Italian boot. It is wonderful with grilled
   meat, especially Italian sausages. Peeling the peppers without roasting
   them first makes them particularly succulent, but peeling isn't mandatory.
   The dish is delicious either way.