Stuffed Baby Bell Peppers

Stuffed Baby Bell Peppers
Photo by Victoria Pearson

Ingredients

  • 2 anchovy fillets
  • 2 tablespoons olive oil
  • 1 medium onion
  • ¾ cup toasted bread crumbs
  • 1 tablespoon olive oil
  • 1 cup whole-milk ricotta
  • 3 tablespoons fresh flat-leaf parsley
  • + 5 more ingredients
    • 1 ½ pounds baby red and yellow bell peppers (2 inches in diameter; 24)
    • 2 tablespoons capers
    • 2 large eggs
    • ½ cup water
    • 1/3 cup finely grated Parmigiano-Reggiano

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. Preheat oven to 350°F. Cut tops from ...

View full recipe at Epicurious

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