Stuffed Peppers - Roman Style!

Begin by washing peppers, cutting their caps and removing seeds. Set aside. Now prepare the filling. First, place bread in a bowl with milk. After 10 minutes or so, drain it and squeeze it. In a food processor place tuna, anchovies, capers, garlic, bread, parmesan, pecorino and black pepper. Switch on and give it a pulse action several times until youl'll obtain a fine, smooth mixture. Transfer it in a bowl and add sliced olives. Now spoon mixture into peppers, then lay them in a lightly oiled roasting tray and place each cap near each pepper. Place the tray on a middle shelf into the oven at 200°C (400°F, gas mark 6) and cook from 50 minute to 1 hour. Serve warm or even at room temperature.