10 Italian sweet peppers, cored & tops removed
4 c. cooked rice
1 can anchovies (flat), chopped
1 can chopped black olives
3 cloves garlic, chopped
1/2 c. fresh chopped parsley
1/2 c. olive oil
Salt, pepper & garlic powder

Preheat oven to 425 degrees. Place rice in large bowl and add anchovies, olives, garlic and parsley and blend. Mix in 1/4 cup of olive oil and mix. Stuff peppers with mixture and place in 13 x 9 x 2 inch Pyrex dish. Pour remaining oil over peppers; sprinkle salt, pepper and garlic powder on top and bake for approximately 30 minutes or until golden.