Italian Stuffed Peppers

These are my favorite stuffed pepper! My grandmother makes these all the time and I can't seem to get enough of them.

6-10 lg. Cubanelle peppers

1 loaf crusty italian bread

1 can anchovies, chopped

1 can crushed tomatoes

2-3 lg. garlic cloves, minced

1/2 cup parmesan cheese, grated

olive oil

salt/pepper

parsely

Trim off crust of bread and break into small pieces over a large bowl. Add anchovies and their oil to the bread. Add garlic, cheese, salt, pepper and parsely. Toss well. Add crushed tomatoes and mix well to make a moist stuffing. Use your hands to squish everything together. Drizzle enough oil until mix is very moist. Pack stuffing into each pepper about 3/4 of the way full. (stuffing with expand when cooking). Fry in pan with oil on all sides, about 4-5 minutes per side. Be careful when turning with tongs, as you can squeeze the stuffing out. These can also be baked for a more healthy approach.