Large peppers, square or long, usually red or yellow, not bitter nor spicy, emptied of stem and seeds and filled with stale breadcrumbs soaked in water, minced meat, pepper, salt, chopped parsley, egg and grated Parmesan cheese. There are however many variants that remove the minced meat and add salted anchovies, capers and black olives; the base is always the bread crumbs soaked in water. They are usually cooked in the oven, traditionally after the cooking of the bread, taking advantage of the residual heat.
