Carmella's Stuffed Peppers Do not use bell peppers as there will be too much stuffing for the amount of pepper taste. Banana peppers are usually light green in color, however red one will do fine. Be certain that the peppers are sweet, not hot. When you buy them, scratch the skin slightly and taste it. You will know if they are hot ...quick. Clean the peppers in the usual way except do not cut the lip of the pepper off. The lip helps keep the stuffing in. Also, cut a small amount off the tail of the pepper to leave a small hole. That allows the gasses to escape during cooking. If not, the stuffing will grow out of the pepper. 24 Banana Peppers, Sweet, not hot! 1/2 Bulb garlic, mince fine 1 Can tuna, canned in water, broken up 1 Can anchovy fillets, use oil, broken up Black pepper to taste - no salt! 1 Egg, Beaten 2/3 Cup Parmesan cheese Parsley, chopped 2 Juicy Tomatoes, cut in tiny pieces Italian bread crumbs PREPARATION Use a large bowl in which you can work with your hands easily. Pour in about 1/2 inch of olive oil. Add the garlic, then "float" pepper and parsley on the surface of the oil. Add the balance of the ingredients except bread crumbs. Mix all well, then add 2 to 3 cups of bread crumbs. You will want the mixture to be moist enough to hold the stuffing together. If the mixture gets too dry, add some water. Stuff the peppers full with stuffing, but not firm...don't pack them hard. FRY & BAKE (see below) Fry in a very hot skillet with just enough olive oil to sear the peppers, turning often so that you fry in the banana pepper taste. Then bake in a 350 degree oven for about 20 minutes. SERVE Serves six. Can be used in place of a baked potato or alone. Some like them served cold from the refrigerator. Makes a good sandwich. Recipe by Carmella Gallo NOTE: The above recipe is authentic Neapolitan Italian. But, it can be "modernized" this way. Skip the "fry" step and just bake in a 350 degree convection oven, for about 45 minutes, maybe a bit longer depending your oven. The secret is to get the pepper skin broken down. So, authentic Italian, or "Italian-American?"  Either way is great tasting. Simeo (Sam) Gallo Son of Carmella Gallo