Anchovy stuffed peppers
Ingredients:
12 Italian peppers
2 cups of bread crumbs*
1 can anchovies
2 scallions chopped
¼ cup each fresh grated Parmesan and Romano cheese
Juice of ½ a lemon
¼ cup dry white wine
½ stick of softened butter (optional alternative, increase olive oil by 4 tablespoons)
¼ cup extra virgin olive oil
6 sprigs fresh parsley chopped
1 clove of garlic finely minced
1/8 cup capers
Salt and Pepper
Preparation:
Mix all the ingredients together. The mixture should look and feel like a course dough that holds together when squeezed in your hand. Add water or bread crumbs as needed.
To prepare peppers:
Cut off the tops and remove the core and all the seeds. Wash thoroughly and pat dry. Next put the stuffing inside the pepper, as much as will fit leaving about one inch from the top. Arrange in a shallow baking dish or on a cookie sheet and lightly drizzle with olive oil. Bake for 20-30 minutes at 350
*making your own is best but if there is a rush, 4-c breadcrumbs are the best store bought alternative