Peperoni Ripieni Stuffed Peppers
Ingredients
- 2 fresh dinner rolls, outside grated off, inside shredded by hand
- 3 tablespoons plus 4 tablespoons extra virgin olive oil
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 4 canned anchovy fillets, rinsed, drained and finely chopped
- 2 tablespoons plus 2 tablespoons freshly grated pecorino romano
- 2 tablespoons pickled capers
- 2 cloves garlic, finely chopped
- Salt and pepper, to taste
- 4 yellow bell peppers, tops cut off and reserved, seeds and pith removed
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