Rice Stuffed Bell Peppers


2 large green bell peppers
1/2 pound arborio rice
Salt
1/2 cup extra-virgin olive oil
1 bunch fresh parsley, minced
2 garlic cloves, crushed
1/4 stick unsalted butter
1 salted anchovy filet

Preheat the oven to 350 F. Cut the peppers in half, clean the insides,
wash them thoroughly and drop into a 1 small pot of boiling water. Cook
for 2-3 minutes. Remove from the pot and remove the skin. Bring 1 quart
of salted water to a boil, pour in the rice and boil for about 10 minutes;
drain, place in a bowl, and add pinch of salt. In a pan, pour 4
tablespoon of extra-virgin olive oil, add the parsley and saute for 3
minutes. Pour over the rice, mix well and distribute it in 4 pepper
halves. In the same pan, pour 4 tablespoons of extra-virgin olive oil and
the butter, the garlic, and saute until browned. Remove from the heat.
Add the anchovy, and pass the mixture through a sieve. Bathe the rice with
the juices that have been pressed through the sieve. Place the peppers in
a buttered casserole dish and bake for 30 minutes. Serve either hot or at
room temperature. Serves 4.

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Ciao-Ciao!
Adriana

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