Stuffed Baked Red Peppers

Author Notes

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