• 2 1/4 pounds green bell peppers
• Day-old bread, stripped of crust
• 1 egg
• 6 anchovy filets, boned
• 2 tablespoons salted or pickled capers, rinsed
• Garlic, minced (to taste)
• Oregano
• Grated Pecorino (Romano will be fine, to taste)
• Olive oil
• Freshly ground black pepper
• Salt

Prepare the peppers by removing the tops and scraping out the seeds and ribs. Mix the remaining ingredients except the olive oil and the oregano to make the filling, seasoning it to taste with the salt and pepper. Fill the peppers and place them in an oven-proof dish; drizzle them with olive oil, sprinkle them with oregano, and bake in a 350 degree oven for about 45 minutes, or until done.

A printer-friendly version of this recipe.
About Peppers
The vegies & side dishes index
The General Recipe Index