Stuffed Baby Bell Peppers

Ingredients

• 2 fillet anchovy dry rinsed finely chopped
• 1.5 lb baby and bell peppers red yellow (2 inches in diameter; 24)
• 0.8 cup bread crumbs toasted
• 2 tablespoons capers dry rinsed drained chopped
• 2 large eggs lightly beaten
• 3 tablespoons flat-leaf parsley fresh finely chopped
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 oz parmigiano-reggiano finely grated
• 1 cup whole-milk ricotta 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. 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.)
2. Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
3. Preheat oven to 350°F.
4. Cut tops from baby peppers (keep stems on tops) and reserve.
5. 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.
6. Add water to dish and drizzle peppers with oil.
7. Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
8. * Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.
9. · 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.