Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.

Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.

In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.

Preheat oven 190 degrees/375 degrees /Gas 5 degrees.

Remove the tomato mixture from the heat. Stir in the rice, parsley, mozzarella and 4 tbsp parmesan cheese. Season to taste.

Pat the inside of the peppers dry, sprinkle with salt and pepper. Shift the peppers with the rice mixture.

Sprinkle the top with parmesan and remaining oil.

Arrange peppers in a shallow baking dish. Pour enough water to come 1cm/1/2 in up the side of peppers. Bake for 25 minutes.

Serve at once with a fresh tomato sauce if you wish. They can be served warm, hot or cold.