Peperoni Ripieni Stuffed Peppers

Ingredients

• 2 fresh dinner rolls, outside grated off, inside shredded by hand
• 3 tablespoons plus 4 tablespoons extra virgin olive oil
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 4 canned anchovy fillets, rinsed, drained and finely chopped
• 2 tablespoons plus 2 tablespoons freshly grated pecorino romano
• 2 tablespoons pickled capers
• 2 cloves garlic, finely chopped
• Salt and pepper, to taste
• 4 yellow bell peppers, tops cut off and reserved, seeds and pith removed

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