Boil rice in meat stock. Cool until lukewarm. Wash sweet peppers, cut off the top to use as a lid (leaving the stem on it) and remove seeds and fibres.
Heat the oven to 180°. Chop parsley and anchovies.
Flavour rice with parsley, garlic, anchovies, grated Parmesan cheese and 30 ml olive oil. Season with salt and pepper.
Grease an oven dish with 45 ml olive oil. Stuff peppers with rice. Put the lids back on them and put them in the oven dish; bake for about 35 minutes.
Mix together all the ingredients for the sauce. Season with salt and plenty of pepper.
Serve stuffed peppers hot with a few spoonfuls of cold sauce.
Wine pairing: Sauvignon Colli Piacentini