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Serves 6


6 bell peppers, preferably a mix of red, orange and yellow


Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. Or simply roast peppers under the broiler. Transfer to a large bowl, cover with plastic wrap and let stand for 15 minutes. Peel off the skins, slice off tops and remove the ribs and seeds.

Bring a large pot of water to a boil and add salt. Cook the pasta for 2 minutes less than instructed on package. Drain.

Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add the anchovies, breaking them up with the back of a spoon until dissolved. Add the onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in the vinegar and cook, stirring frequently, until almost evaporated. Add the pasta and toss to coat.

Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, about 10 to 15 minutes. Let cool slightly before serving, topped with oregano.