Makes 16 stuffed peppers, serving 4 generously as a main dish, or 8 as a first course.
30 minutes prep time; 10 minutes grill or stove time; 20 minutes grill or oven time
Serve hot or warm, and stuff them a day ahead if you'd like.
1. Blend together in a bowl all the cheeses, capers, herbs, red onion (save time by quick mincing the parsley in a processor, adding the onion for just a few seconds so it doesn't turn to mush) and two of the anchovies. Cut the remaining anchovies in half lengthwise.
2. Cut peppers in half vertically, leaving stems intact. Remove seeds and inner veins. Soften each pepper half either over a moderately hot grill, stove burner, or under the broiler. You want them close to tender but not burnt. If finishing them in the oven, arrange them cut side up in an oiled, shallow baking dish or on a baking sheet. Otherwise,
3. Loosely mound stuffing in the peppers and set aside until ready to bake or grill. Preheat oven to 400ºF. or grill them over wood charcoal that's medium hot. Figure either way it'll take about 20 minutes for the cheese to soften and melt.
4. To serve, line a serving platter with the grape leaves or greens and arrange peppers on top of them. Garnish with strips of anchovy and serve hot or warm.
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