Peperoni Ripieni (Stuffed Green Peppers) Gourmet, May 1972

These stuffed peppers are intended to be served cold, as a salad course.

You Will Need:

2-3 small-ish green peppers, tops removed and seeded
1 cup fresh bread crumbs soaked in 1/3 cup milk
3 tablespoons minced olives
3 tablespoons minced pickled vegetables (I had carrots and onions)
3 tablespoons chopped parsley
1 tablespoon minced anchovy fillets
1 garlic clove, minced
Salt and pepper
Olive oil

In a bowl, mix everything together, then remove to a cutting board and chop until it is a paste. Pack into peppers, drizzle with a bit of oil, and place in a small, greased baking dish with a lid. Bake covered, at 350 degrees F. for 45 minutes. remove lid, bake another 10 minutes. Remove to a plate and cool. Then, chill several hours before serving cut in wedges.