Ingredients:
6 to 8 large red/green bell peppers (where possible, choose square symmetrical peppers with stems for easier handling when preparing)
2 cups (or more) Progresso Italian Style seasoned bread crumbs
2 large cloves of minced garlic
very large handful of fresh Italian parsley (1 batch)
1 tin of anchovy fillets
olive oil
fresh ground black pepper
Directions:
1. Preheat oven to 400 degrees.
2. In the top of each pepper, use a small knife to cut a square in the pepper top (use the stem to pull the cap off).
3. Clean out seeds from caps and inside of pepper and reserve cap (keep cap next to each pepper, for easy assembly later). If necessary, rinse inside of peppers with water to remove seeds and drain (it’s okay to leave some seeds in).
4. Cut inside pink-whitish membranes out of insides of pepper and cut off any excess flesh from the base of each cap. Chop these pepper parts up fine.
5. In a medium size bowl, put bread crumbs and add chopped garlic, chopped parsley, chopped pepper parts, and the anchovies (chopped) and their oil. Cover with salt and pepper. Pour a thick layer of good-quality olive oil on top and then add water (until peppers become moist enough) and mix well. Taste mixture and adjust seasonings, as needed. Adjust oil and water as needed till the consistency of the stuffing is right. (Stuffing should be moist but not wet).
6. Place several large TBS of stuff mixture into each pepper. You can add more stuffing if you like, but leave a little head space for shrinkage during frying (or baking) or the stuffing will ooze out during cooking. Place caps back on each pepper (make sure each is a tight fit). Using a paper towel, grease all sides and top and bottom of each pepper with a little olive oil.
7. Put the oiled, stuffed peppers into a large Pyrex baking dish. Bake for one hour, until peppers are “fried.” Remove from oven and cover with tin foil and let sit for 5 minutes to allow moisture to steam through the peppers making them soft.
Dellibovirecipes 