Peperoni Ripieni (Stuffed Peppers)

Ingredients

• 4 fillet anchovy canned rinsed drained finely chopped
• 2 tablespoons pickled capers 
• 2  dinner rolls fresh shredded grated
• 3 tablespoons olive oil extra virgin 
• 2 cloves garlic finely chopped
• 1 bunch parsley italian finely chopped
• 2 tablespoons pecorino cheese freshly grated
• 4 servings salt and pepper to taste
• 4  bell peppers yellow

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil.
3. Add the parsley, anchovies, 2 tablespoons cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste. Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil.
4. Bake in the oven for 20 minutes.
5. Serve hot or cold.