4 yellow sweet peppers
1 bunch fresh Italian parsley minced
4 tablespoons grated Parmesan cheese
2 fresh Italian dinner rolls
4 canned anchovy fillets drained
2 tablespoons capers
2 cloves garlic
1/2 cup olive oil
Salt and pepper to taste

Clean rinse and pat dry peppers. Cut about 1 inch from base and save cap with stem .Remove internal white membranes and seeds. 



Stuffing:



Grate off the rolls crust and use only the insides. Shred the bread into small flakes, put in bowl and drizzle with 3 tablespoons olive oil. 



Mince anchovies and mince garlic.



Add the minced parsley, anchovies, garlic, 2 tablespoons grated cheese and capers to breadcrumbs. Mix well. Season with salt and pepper. (Remember anchovies are salty)



Add slowly 5 tablespoons olive oil in thin stream Mix well.



Preheat oven 350 degrees.  Brush large baking dish with 1 tablespoon olive oil. Spoon stuffing into the peppers and top each pepper with 1/2 teaspoon cheese. Put the tops on and brush the outside of peppers and top with olive oil. Place peppers next to each other in dish and in preheated oven cook for 20 minutes. Serve hot.