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.

I’ve never been into grilling; yet despite my stance on it, we’ve owned three. Our first one was a small electric that we had purchased for our small terrace in our New York studio apartment. We used it three times. When we moved to a downtown-San Diego one-bedroom condo, with a considerably larger terrace, we bought a medium-size gas grill and used that no more than four times before we gave it away when we moved to New Jersey. So last year, now situated in a rural suburban townhouse, with quite a large deck that’s fitted with a natural-gas hookup, we bought an even larger grill and, as you might have already guessed, we used it maybe five times. This year, however, we decided it was time to join the grilling craze and began our outdoor grilling season with a huge ginger-soy London broil.