-
1
Remove tops, seed pod and thick white membrane of the green peppers.
-
2
Steam the peppers until soft, about 10-12 minutes.
-
3
While steaming peppers saute the onion and garlic in a large fry pan, with a small amount of olive oil until the onion is soft but not browned.
-
4
Add chopped olives, capers, chopped anchovies and oil, basil, parsley, celery salt and wet bread.
-
5
Be sure to squeeze out as much of the water as possible from the bread.
-
6
Saute this mixture for about 3-4 minutes or until well mixed.
-
7
Remove the mixture to a small bowl, reserve.
-
8
Place the ground beef into the fry pan and brown just until all redness is gone, constantly breaking up any large clumps of beef.
-
9
Add the onion, caper, anchovy mixture to the pan and continue to saute for a few minutes.
-
10
Add a few tablespoons of tomato sauce, breadcrumbs and parmesan cheese.
-
11
Remove from the heat and stir to make sure all ingredients are well incorporated.
-
12
Taste for seasoning.
-
13
Allow to cool slightly.
-
14
Stuff each pepper with the mixture, being careful not to over pack the ground beef mixture.
-
15
When all are stuffed, place them in a baking pan, on a rack, with about a 1/2 inch of water in the bottom of the pan.
-
16
Top each stuffed pepper with a drizzle of olive oil and about a tablespoon of tomato sauce.
-
17
Bake at 350F for about 30 minutes.
-
18
Serve with additional tomato sauce and parmesan cheese.
