6 thick peppers or 12 frying peppers
2 fillets of anchovies, chopped
1/2 c. grated Romano cheese
8 tbsp. oil
Salt and pepper to taste
8 slices of Italian bread
1 tbsp. basil, chopped
1/2 tbsp. garlic salt
1 tbsp. parsley
2 tbsp. pignola (pine nuts)
1 egg
1 can tomato sauce

Wash peppers and remove stems and seeds from top and inside. Cut up bread, soak and squeeze. Add egg, parsley, garlic salt, cheese, pine nuts, chopped anchovies and salt and pepper. Mix and stuff peppers. Place in pan closely.

Saute peppers in oil, turning and brown until skin softens. Add tomato sauce and can of water, garlic salt, parsley, basil, salt and pepper. Cook slowly for about 30 minutes with cover on until tender.