Difficulty: Easy - for beginners
Dietary guidance: n g d
6 Anchovy Fillets
1 Bunch of Parsley, Minced
1 tbsp. Capers in Salt
1 Clove of Garlic
8 tbsp. Breadcrumbs
Zest of Half a Lemon
Olive Oil for Frying
Salt and Pepper
Mince the parsley, garlic, and lemon zest together. Mix in the capers (rinsed and finely chopped), breadcrumbs, and anchovy fillets (chopped).
If you like, you can add some ground chillies to the mix, to spice it up.
Wash the peppers, dry them with a cloth, and make a slit down each to extract the seeds and ribs. Fill them with the stuffing and press the lips of the cut back into place.
Heat enough oil to almost cover the peppers in a non-stick pot. When itâ€™s hot fry them, with the cut side facing up, for about 5 minutes. Drain them well on absorbent paper, salt them lightly, and serve hot.