Stuffed Peppers (Simple Style)

Method

1. Clean the elongated sweet peppers: remove the top cap and gently remove seeds and white membranes inside.
2. Soak a piece of bread in water briefly, then squeeze it well.
3. Finely chop anchovies, a garlic clove, and parsley together.
4. In a bowl, combine the chopped mixture with the squeezed bread, pitted olives (roughly chopped), capers, grated Parmesan, salt, pepper, and a drizzle of olive oil. Mix everything together like a meatloaf.
5. Prepare a potato bed: using a mandoline, slice potatoes into even, fairly thin rounds. Spread a little oil and salt on the bottom of a baking dish, arrange the potato slices in a single layer, and drizzle with a little more oil and salt.
6. Stuff each pepper with the prepared filling, pressing it in well.
7. Place the stuffed peppers on top of the potato bed. Drizzle with a little olive oil and sprinkle with salt.
8. Bake in a preheated static oven at 190°C (375°F) for about one hour, or until the peppers are slightly charred and tender. (Optionally, cover with aluminum foil for the first 20 minutes to prevent excessive browning.)
9. Remove from the oven and serve warm.