Make filling: Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
Stuff and bake peppers: Preheat oven to 350°F.
Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.
Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
* Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.
Cooks' notes: · Peppers can be stuffed 1 day ahead and chilled, covered. Bring to room temperature before baking. · If using small regular peppers instead of baby ones, halve lengthwise through stem, remove seeds and ribs, and fill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	178.01 Kcal (745 kJ)
Calories from fat	107.97 Kcal
		% Daily Value*
Total Fat	12g	18%
Cholesterol	65.37mg	22%
Sodium	200.14mg	8%
Potassium	98.21mg	2%
Total Carbs	9.77g	3%
Sugars	1.17g	5%
Dietary Fiber	0.89g	4%
Protein	7.72g	15%
Vitamin C	2.9mg	5%
Iron	0.9mg	5%
Calcium	96.7mg	10%

Amount Per 100 g
Calories	188.75 Kcal (790 kJ)
Calories from fat	114.49 Kcal
		% Daily Value*
Total Fat	12.72g	18%
Cholesterol	69.32mg	22%
Sodium	212.22mg	8%
Potassium	104.14mg	2%
Total Carbs	10.36g	3%
Sugars	1.24g	5%
Dietary Fiber	0.94g	4%
Protein	8.18g	15%
Vitamin C	3.1mg	5%
Iron	0.9mg	5%
Calcium	102.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
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sweet

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