Party Peppers

The party version of the familiar stuffed pepper. It is hypnotizing, fatty, and laden with garlic—and, like most recipes in this book, it can be tweaked. Olives or capers can replace the anchovies for punchy salinity, and rosettes of ricotta can adorn the peppers once they have cooled to room temperature. Garnish them with flecks of citrus zest or torn herbs to make them pop for both the eyes and mouth.