Peperoni Ripieni con Pane

Peppers Stuffed with Bread

8 bell peppers, small sized
3 tbs. olive oil
2 cups breadcrumbs
parsley
2 cloves garlic
3 salted anchovies
1 oz. capers
2 oz. green olives
salt

Clean the peppers; remove the stem and the seeds. Prepare a stuffing with 1 1/2 tbs. oil, breadcrumbs, parsley chopped with garlic, anchovies, capers and olives. Stuff the peppers without packing them too tightly, place them in a baking pan, pour over the remaining oil and bake for about one hour at 400ºF.