Cut the tops off the peppers. Scoop out the seeds and the fibrous insides. Blanch the peppers and their tops in a large saucepan of boiling water for 3-4 minutes. Remove, and stand upside down on wire racks to drain.

Boil the rice according to the packet instructions, but drain and rinse it in cold water 3 minutes before the recommended cooking time has elapsed. Drain again.

Saut¨¦ the onion in the oil until soft. Mash in the anchovies and garlic. Add the tomatoes and wine; cook for 5 minutes.

Preheat the oven to 190C. Remove the tomato mixture from the heat. Stir in the rice, parsley, the mozzarella and 60ml/4 tbsp of the Parmesan cheese. Season to taste with salt and pepper.

Pat the inside if the peppers dry with kitchen paper. Sprinkle with salt and pepper. Stuff the peppers. Sprinkle the tops with the remaining Parmesan and a little oil.

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