1 two-ounce can flat anchovy fillets, rinsed in cold water, dried and finely chopped
6 tablespoons capers, rinsed in cold water and finely chopped
8 black olives (preferably Mediterranean style), stoned and finely chopped
4 tablespoons finely chopped parsley, preferably the flat-leaf Italian type
Salt
Freshly ground black pepper
4 large green peppers, cut in half lengthwise, piths and seeds removed
How To Cook:
1. Preheat the oven to 400°. Pour 2 tablespoons of olive oil into a shallow baking dish large enough to hold the green pepper halves comfortably. Tip the dish back and forth to spread the oil evenly across the bottom.
2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam subsides, add the bread crumbs and cook them, stirring constantly, until they are crisp and lightly browned.
3. Remove the skillet from the heat and stir in the garlic. Then add the anchovies, capers, black olives and parsley and mix well.
4. Taste and season with salt and pepper. If the stuffing mixture looks too dry and crumbly, moisten it with a little olive oil.
5. Spoon the stuffing into the pepper halves and arrange them in the oiled baking dish. Dribble a few drops of oil over the top of each pepper.
6. Bake in the middle of the oven for about 30 minutes, or until the peppers are tender
