My Neapolitan aunt’s stuffed peppers were one of my favorite side dishes. Even at an early age, I relished their savory bread-crumb stuffing laced with anchovies, capers, garlic, and parsley. To date, however, I haven’t found a recipe to duplicate them. But when I came across one for Campania-style stuffed peppers in Arthur Schwartz’s Naples at Table, I thought I’d give them a shot.