Roasted Peppers With Four Cheeses

• 4 small red bell peppers, halved and seeded, stems intact
• 4 small green bell peppers, halved and seeded, stems intact
• 34 lb ricotta cheese, drained
• 12 lb mozzarella cheese, grated
• 14 lb feta cheese, crumbled
• 5 tablespoons freshly grated parmesan cheese
• 14 cup minced fresh parsley
• 14 cup minced red onion
• 1 tablespoon minced drained capers
• 1 12 teaspoons fresh ground pepper
• 1 12 teaspoons dried basil, crumbled
• 1 12 teaspoons dried oregano, crumbled
• 10 anchovies, filets. drained
• 8 grape leaves (or small lettuce leaves_)

1. Char peppers over gas flame or in broiler until blackened but still firm; cool peppers completely, peel off skin.
2. Preheat oven to 400 degrees.
3. Mix remaining ingredients except anchovies and grape leaves in large bowl.
4. Mash 2 anchovies and add to cheese mixture; mound in peppers.
5. Arrange in baking dish and bake until heated through and bubbly, about 20 minutes.
6. Line platter with grape leaves; top with peppers.
7. Halve remaining anchovy fillets, set one atop each pepper and serve.

red bell peppers, green bell peppers, ricotta cheese, mozzarella cheese, feta cheese, parmesan cheese, parsley, red onion, capers, fresh ground pepper, basil, oregano, anchovies, grape

Taken from www.food.com/recipe/roasted-peppers-with-four-cheeses-375961 (may not work)