This is a nice summer recipe. You can bake it in the morning and have it cold or at room temperature when it's too hot to cook. If you add more olives, you can leave out the anchovies and have a vegetarian meal. I recently tasted white anchovies and think they would be good with this dish, but haven't tried them yet. The rice should be freshly cooked, not cold and lumpy and the dish should be eaten the same day that it is cooked. - luvcookbooks —luvcookbooks
Test Kitchen Notes
I'm used to stuffed peppers having greasy skins and dried-out interiors—and nothing close to anchovies on the inside. The bright citrus notes from the lemon juice and zest went a long way toward fixing my perceptions with this dish. Make this with the best anchovies or olives you can find, and you'll be rewarded. I ate them as a warm dinner, but am sure luvcookbooks is right and they'd also work fine as a cold lunch. - Kevin Purdy —The Editors
red peppers, seeded and cut in half
garlic cloves, minced
white rice, cooked
2 oz can anchovies, drained and chopped
juice and zest of a lemon
olives, pitted and coarsely chopped
In This Recipe
Preheat oven to 375. Oil a 9 x 9 baking dish (or two, if your red peppers are large) and put the peppers in the baking dish.
Melt the onions in the olive oil over medium low heat until soft. Add the garlic and cook for a few more minutes. The garlic should not color.
Mix the onion and garlic mixture into the cooked white rice. Add all other ingredients and mix well. Add pepper to taste.
Loosely fill red peppers with rice mixture. Bake for 25 minutes. If the mixture seems dry, dribble more olive oil on during baking. Serve warm or cold.