Stuffed Baby Bell Peppers

Name: Stuffed Baby Bell Peppers
Ingredients: 1 medium onion, chopped; 2 anchovy fillets, rinsed, patted dry, and finely chopped; 2 tablespoons olive oil; 3/4 cup toasted bread crumbs; 1 cup whole-milk ricotta; 1/3 cup finely grated Parmigiano-Reggiano (1 oz); 2 tablespoons drained capers, rinsed, patted dry, and chopped; 2 large eggs, lightly beaten; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 1/2 lb baby red and yellow bell peppers* (2 inches in diameter; 24); 1/2 cup water; 1 tablespoon olive oil