Peperoni Ripieni alla Piemontese This is a recipe for baked peppers stuffed with rice. (Margaret and G. Franco Romagnoli) Sweet Peppers, six large Arborio Rice, one and a half cups Sea Salt, one and a half teaspoons Parsley, half cup chopped Garlic cloves, three Extra Virgin Olive Oil, half cup Anchovy fillets, three Capers, one tablespoon Olives, three Unsalted butter, one tablespoon Oven, preheated 325F 1. Cut the peppers in half lengthwise, remove the seeds and stems 2. Blanch the shells in boiling salted water for 5 minutes 3. Cook the rice in salted boiling water for ten minutes and drain 4. Chop the parsley and garlic together until nearly a paste. Add it with 5 tablespoons of olive oil to the still hot rice and stir well 5. Mash the anchovies into the butter and cook the mixture with the remaining olive oil until the butter has melted and the anchovies have disintegrated 6. Chop the capers and olives finely into a paste and add them to t...