Serves 6
Notes
Peppers are best, as are all vegetables, when in season, but peppers are readily available most of the year, and they’ll always work just fine. These peppers can be made in advance, as either an appetizer or a side dish. The recipe calls for anchovies and olives, which bring a Mediterranean flavor to the table, but, as with many of my recipes, you can make changes to the dish and omit either, and the result will still be delicious.
Ingredients
- 4 medium--sized red, yellow, or orange bell peppers
- 4 cups -1--inch -day--old -country--bread cubes
- 1 cup milk
- 3 tablespoons -extra--virgin olive oil
- 2 garlic cloves, peeled and sliced
- 4 anchovies, chopped
- 2 plum tomatoes, seeded and chopped
- ¹⁄³ cup pitted Gaeta olives, chopped
- ¼ cup drained tiny capers in brine
- 1 bunch scallions, chopped (about 1 cup)
- 1 large egg, beaten
- ½ cup plus 2 tablespoons grated Grana Padano or -Parmigiano--Reggiano
- ¼ cup chopped fresh Italian parsley
- ¼ teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Cut out the stems of the peppers, and cut lengthwise into thirds, to make “boats” that will hold the stuffing. Remove the pith and the seeds. Put
the cubed bread in a bowl, and pour the milk over it. When the bread is softened, squeeze out the excess milk, and put the bread in a large bowl.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the garlic. Once the garlic is sizzling, add the anchovies, and stir to dissolve them into the oil. Add the tomatoes, olives, and capers, and cook until the tomatoes just begin to soften but still retain their shape, about 3 minutes. Add to the bowl with the bread, and let cool.
Mix the scallions, egg, grated cheese, and parsley into the bowl with the bread.
Grease a -10–by–13–inch baking dish with the remaining tablespoon olive oil. Season the inside of the peppers with the salt. Mound some stuffing into the crevice of each pepper boat, but do not overstuff; lay them, stuffing side up, in the baking dish. Cover with foil, and bake for 30 minutes. Uncover, and continue baking until the filling is browned and the peppers are tender, about 15 minutes more.
