Ingredients
- 4 medium--sized red, yellow, or orange bell peppers
- 4 cup -1--inch -day--old -country--bread cubes
- 1 cup milk
- 3 tablespoon -extra--virgin olive oil
- 2 tablespoon garlic cloves, peeled and sliced
- 4 tablespoon anchovies, chopped
- 2 tablespoon plum tomatoes, seeded and chopped
- 1/4 cup drained tiny capers in brine
- 1 bunch scallions, chopped (about 1 cup)
- 1 bunch large egg, beaten
- 1/2 cup plus 2 tablespoons grated grana padano or -parmigiano--reggiano
- 1/4 cup chopped fresh italian parsley
- 1/4 teaspoon kosher salt
Preparation
Baking Directions:
Preheat the oven to 400 degrees.
Cut out the stems of the peppers and cut lengthwise into thirds to make "boats" that will hold the stuffing.
Remove the pit 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.
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 10x13-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 in the baking dish, stuffing side up.
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.
