6 large bell peppers
3 salt-packed anchovy filets, rinsed & chopped*
5 T good EVOO*
3 T Pecorino Romano Cheese, grated*
1 T fresh parsley, chopped
2 T tomato paste*
1/2 c cooked meat of choice, chopped
1/2 c cooked rice
1/2 c bread crumbs*
1 small onion, chopped
1 c hot water
1 egg
Sea salt & fresh ground pepper*
*Available at ATI
Mix the tomato paste into the hot water and set aside. Wash the peppers, remove the stem and seeds. Combine all of the ingredients but the olive oil and tomato paste. Mix well and season with sea salt and pepper. Divide the mixture between the peppers.
Place the stuffed peppers into a baking dish and drizzle the olive oil over them. Bake in a 350* oven for 15 minutes. Pour the tomato paste over the peppers and bake another 15 minutes or until the peppers are tender.
