Piedmontese peppers

The traditional non-vegetarian version of this stuffed pepper dish, named after the Piedmont region in northern Italy, uses anchovies; here we–ve substituted capers for saltiness, but if you’re not vegetarian, use anchovies instead (or as well). Shred basil just before you need to use it; once the leaves are cut or torn, they blacken quickly. You can make the dish into a main course by serving it with the couscous to mop up any juices, or just serve the peppers with bread.