Cut the tops off the peppers and remove the seeds, always being careful not to pierce the peppers.
Sprinkle the inside with salt, pepper and a little oil.
Pit the olives and chop them together with the parsley, garlic, anchovies and capers.
Cut the mozzarella into small cubes.
Cook the pasta for half the time stated in the directions on the packet.
Drain and stir in the chopped ingredients and cheese.
Fill the peppers with this mixture.
Place them on a greased baking tray and cook in a moderately hot oven, 200°C/4O0°F/Mark 6, for 35 minutes.
If, during the cooking period, the peppers appear to be browning too quickly, cover them with a sheet of foil.