Bell peppers, preferably squarish and short
White bread
Anchovies
Capers
Grated cheese
Bread crumbs
Oregano
Parsley
Salt and pepper, to taste
Oil

Wet bread; wring and crumble. Heat a large frying pan. Heat oil (about 1/2 cup). Brown bread; add seasonings, parsley, oregano, salt, pepper, cheese and some bread crumbs. Mix and brown in fry pan. When somewhat browned, add capers, mix into mixture, continue to brown. Cut the anchovies into small pieces; add to bread mixture, continue to brown. Bread mixture should be well mixed and begin to be crusty, but not dry. Put aside to cool. At the same time that you are browning the bread mixture, you can prepare the peppers. Cut out stem carefully, remove seeds and wash out.

In a large pot heat water to boiling and par-boil peppers about 5 minutes or less according to size. They should still have a bright green look. Drain and set aside until cool. Stuff peppers lightly with bread mixture. Place in a roasting pan on sides and sprinkle a small amount of oil on peppers. Cook in a 350 degree oven, turning over so all sides become browned, about 45 minutes to 1 hour.

Can be served as an appetizer or a side dish either hot, cold or at room temperature.