2 c. bread crumbs
3 oz. capers
4 tbsp. olive or corn oil
3 tbsp. Parmesan cheese
1/4 tsp. garlic powder
1 tbsp. salt
1/4 tsp. ground black pepper
2 med. tomatoes, chopped fine
2 (2 oz.) cans anchovies
3 eggs
1 tbsp. parsley, dry or fresh
5 oz. black olives, pitted, cut into pieces
4 oz. water
6 lg. green peppers, remove top stem by cutting around the pepper; lay on side and clean the core, keep the top stem
2 (8 oz.) can tomato sauce, mixed with 2 oz. water and salted to taste

Use a 2 quart bowl. Place in all ingredients except green peppers and tomato sauce. Mix together well until it becomes paste like. Fill each pepper with the mixture. Cover pepper with the top stem. Place into a large skillet with lid and pour tomato sauce over pepper. Cook 35 minutes on medium-low heat, covered. Remove and serve. Makes 6 servings.

NOTE: To remove skin form tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.