Stuffed Baby Bell Peppers

Stuffed Baby Bell Peppers
Photo by Victoria Pearson

Ingredients

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

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $19.99
    26% off
    Newton Chardonnay
    Newton Chardonnay 2014
See More Deals





Snooth Media Network