Peperoni Ripieni alla Piemontese
This is a recipe for baked peppers stuffed with rice.
(Margaret and G. Franco Romagnoli)

Sweet Peppers, six large
Arborio Rice, one and a half cups
Sea Salt, one and a half teaspoons
Parsley, half cup chopped
Garlic cloves, three
Extra Virgin Olive Oil, half cup
Anchovy fillets, three
Capers, one tablespoon
Olives, three
Unsalted butter, one tablespoon
Oven, preheated 325F

1. Cut the peppers in half lengthwise, remove the seeds and stems
2. Blanch the shells in boiling salted water for 5 minutes
3. Cook the rice in salted boiling water for ten minutes and drain
4. Chop the parsley and garlic together until nearly a paste. Add it with 5 tablespoons of olive oil to the still hot rice and stir well
5. Mash the anchovies into the butter and cook the mixture with the remaining olive oil until the butter has melted and the anchovies have disintegrated
6. Chop the capers and olives finely into a paste and add them to the mixture while the anchovies cook. If you eliminate the anchovies cook the capers and olives until the butter melts.
7. Fill the pepper halves with the rice mixture and place them snugly in a casserole
8. Spoon a bit of the olive oil/butter mixture onto each pepper
9. Put about a quarter cup of water in the bottom of the pan to keep them from sticking
10. Bake for a half hour.

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