Anchovy Stuffed Peppers
|Sweet green peppers||4|
|Canned rolled anchovy fillets stuffed with capers||4 Ounce (2 Cans Of 2 Ounce Each)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm) (Small Clove)|
|Chopped pitted ripe olives||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Soft bread crumbs||4 Cup (64 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
Cut thin slice from stem end of peppers and remove seeds and membranes.
Cover peppers with boiling salted water; simmer for 5 minutes and drain.
Drain oil from anchovies and saute onion and garlic in the oil until onion is golden.
Remove from heat, discard garlic, and add remaining ingredients except anchovies.
Reserve 4 anchovies for tops of peppers and chop the rest.
Add to crumb mixture and mix well.
Season with salt and pepper.
Fill peppers with anchovy mixture; top each with an anchovy, and place in baking dish with a little water.
Bake in preheated moderate oven (350° F.) for 30 minutes.