Stuffed Baby Bell Peppers

Ingredients:

For filling:
1 medium onion, chopped
2 anchovy fillets, rinsed, patted dry, and finely chopped
2 tablespoons olive oil
3/4 cup toasted bread crumbs
1 cup whole-milk ricotta
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
2 tablespoons drained capers, rinsed, patted dry, and chopped
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley

For peppers:
1 1/2 lb mini sweet peppers (about 24 peppers,2-inches in diameter)
1/2 cup water
1 tablespoon olive oil

Instructions:

Make filling:
Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.

Stuff and bake peppers:
Preheat oven to 350 degrees F.

Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don’t worry if you make a hole in the bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.

Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.

Makes 8 servings.

Peppers can be stuffed one day ahead and chilled, covered. Bring to room temperature before baking.

From Gourmet magazine.