Stuffed Chicken Breast
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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
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