Stuffed Baby Bell Peppers

Ingredients

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

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