Fill the peppers ¾ of the way. Fill the pepper opening with a tomato half to act as a lid. Add the peppers to a large heavy-bottomed pot, along with the parsley stems and coriander flowers and seeds.

a fried chicken cutlet sandwich with provolone, arugula, fig jelly, roasted peppers and balsamic glaze. "These are some of my favorite sandwiches," said Bettigole, who shaped his menu around the ...