Sweet peppers seem destined for stuffing, given their shape and hollow interior. Cooks around the globe fill them with cheese, meat, or rice. Some versions are highly seasoned and complex, while others are dull and stodgy—I was raised on the latter, sad to say. But now there are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
• ON-DEMAND: Listen to Faith and the gang talk to David Tanis about this recipe, as well as others from David’s book. •
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung