Cubanelle peppers, also known as sweet Italian peppers, are long, narrow, mild-flavored, and light green. (Other peppers, including poblano and bell peppers, can be substituted here.) For this recipe, Shorey and I stuffed the peppers with cubes of leftover bread, grape tomatoes, garlic, scallions, a lot of anchovy fillets, and oil. I buy anchovies that come from the Bay of Biscay in Spain and France because the quality is exceptional. (No salt is necessary in the stuffing because of the anchovies.) This dish is good served lukewarm or at room temperature; it can be made ahead and then served at room temperature when needed.
Serves 4 as a first course, 2 as a main course
Heat the oven to 375 degrees.
Cut the peppers lengthwise in half and remove the seeds. Place cut side up in a 6-cup gratin dish so they fit snugly and hold themselves straight.
Cut the tomatoes in half. Mix the diced bread, scallions, tomatoes, and garlic slivers in a bowl.
Cut the anchovies into ½-inch pieces. Add to the bowl, along with their oil and the black pepper. Mix well. Divide the stuffing among the pepper halves and sprinkle the olive oil on top and around the peppers.
Bake for about 25 minutes, until the peppers are soft and lightly browned. Remove from the oven and cool to lukewarm.
Sprinkle the chives, if using, on top of the peppers and serve, 2 halves per person as a main course or one half each as a first course.