2 medium cloves garlic, peeled
2 small green onions with tops, cut into 1-inch pieces
4 Italian plum or 2 medium tomatoes, seeded and coarsely chopped (1 cup)
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 anchovy fillets, drained, dried and chopped
3 tablespoons olive oil
2 tablespoons capers, rinsed and drained
Freshly ground pepper to taste
2 large bell peppers, 1 red and 1 yellow, if available
Preheat oven to 375 degrees.
To make filling: In a food processor fitted with the metal blade, mince garlic. Add green onions and chop fine. Add tomatoes, basil and anchovies and pulse until the mixture is chopped into small pieces; do not puree. Remove to small bowl and stir in olive oil, capers and pepper.
To prepare peppers: Cut peppers in half through stem end, remove seeds and cut each half into quarters, making 8 wedges per pepper. Fill each wedge with tomato mixture. Place in a shallow baking dish, cover with foil and bake for 15 minutes. Uncover and bake for 10 to 15 minutes longer, or until the peppers are tender, but not limp. Cool to room temperature. (The peppers may be refrigerated overnight. Bring to room temperature before serving.) Makes 16 wedges.
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