Cut off the pepper tops, leaving on the stems.
Mix the anchovies with the capers, pecorino, parsley, breadcrumbs and garlic.
Add just enough oil to make a moist texture.
Taste and adjust seasoning, if necessary, then use it to fill the peppers.
Replace the lids and use 2 toothpicks to keep each lid firmly in place.
Heat the remaining oil and fry the peppers until soft and tender.
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