Stuffed Peppers

(by Goldie Krauss)

6 slices bread, grated

1 egg

1 clove garlic, minced

2 oz. can anchovies

1/2 t. salt

2 T. vegetable oil

4 bell peppers, tops cut off and ribs removed

32 oz. Hunt’s tomato sauce

Mix all ingredients except the peppers and tomato sauce.

Heat oil in a skillet, and brown the mixture.

Fill peppers with the mixture, and return to skillet.

Turn peppers as they brown.

Add tomato sauce, and cook until sauce is reduced and peppers are tender.

(Read Handled With Care, the story that accompanies this recipe.)