Neapolitan-Style Stuffed Peppers

6 yellow peppers – tops cut off, seeded, rinsed & left whole
3-4 cups rice, cooked
12 tablespoons breadcrumbs
3 tablespoons golden raisins
30 pitted black olives
3 tablespoons capers
3 tablespoons parsley
1 teaspoon each of Salt & Pepper
2 tablespoons olive oil
tomato sauce

Mix all ingredients together, except for tomato sauce. Stuff Peppers. Pour a bit of olive oil in a deep baking dish and arrange the peppers in it, in an upright position, standing on their bases. Baste the peppers generously with tomato sauce. Put the peppers in a 375* oven and bake for about 1 hour. serves 6