5 bell peppers
3 tbsp. oil
1 c. whole tomatoes
1 tsp. oregano
1 can anchovies, undrained
1 loaf day old Italian bread, cut into sm. cubes
2 cloves garlic, minced
Salt, pepper and basil to taste
1/2 can pitted black olives

Wash and dry pepper; cut off tops; remove seeds. Chop pepper tops and pan fry with oil and garlic until tender.

Pour water on bread cubes and soak; squeeze out excess water. (Note: Bread should be moist, but not dry.)

Add tomatoes, bread, salt, pepper and oregano. Mix well with chopped peppers and garlic. Add ripe olives and anchovies. Stuff peppers. Bake or fry until lightly browned.