Stuffed Baby Bell Peppers

Name: Stuffed Baby Bell Peppers
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, rinsed, patted dry, and finely chopped; 680 grams baby red and yellow bell peppers* (2 inches in diameter; 24); 177 milliliters toasted bread crumbs; 2 Tbsps drained capers, rinsed, patted dry, and chopped; 2 larges eggs, lightly beaten; 3 Tbsps finely chopped fresh flat-leaf parsley; 1 Tbsp olive oil; 2 Tbsps olive oil; 1 medium onion, chopped; 28 grams 1/3 cup finely grated Parmigiano-Reggiano; 237 milliliters whole-milk ricotta; 118 milliliters water

Stuffed Baby Bell Peppers is a pescatarian side dish. This recipe makes 8 servings with 175 calories, 8g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, eggs, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

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.)

Ingredients you will need

Anchovies

Onion

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.

Ingredients you will need

Breadcrumbs

Parsley

Capers

Egg

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Bowl

Preheat oven to 350F.

Equipment you will use

Oven

Cut tops from baby peppers (keep stems on tops) and reserve.

Ingredients you will need

Peppers

Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish.

Ingredients you will need

Peppers

Pepper

Seeds

Equipment you will use

Baking Pan

Add water to dish and drizzle peppers with oil.

Ingredients you will need

Peppers

Water

Cooking Oil

Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.

Ingredients you will need

Peppers

Equipment you will use

Oven

Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.

Cooks' notes: Peppers can be stuffed 1 day ahead and chilled, covered. Bring to room temperature before baking. If using small regular peppers instead of baby ones, halve lengthwise through stem, remove seeds and ribs, and fill.

Ingredients you will need

Peppers

Seeds

Ribs