Instructions: Cut off the stem of the peppers and reserve. Scoop out the seeds and white membranes. Rinse the peppers and invert to drain. Heat 3 Tbsp of the olive oil in a large saucepan and sauteethe garlic until golden. Stir in tomatoes and cook over medium-high heat for 10 minutes.

Add the capers, olives and anchovy fillets, season with a generous pinch of oregano and salt and pepper to taste. Remove from heat. Cook the macaroni according to directions until almost al dente (still quite firm).

Combine with the tomato sauce. Stuff the peppers with the mixture.

Place them close together in a greased baking dish. Cover with the reserved caps, sprinkle with remaining oil, and bake in 375 F oven for about 45 minutes, or until the peppers are just tender.

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