Italian Hot Stuffed Cherry Peppers

1 cup bread seasoned bread crumbs
1 cup olive oil
1 medium size can pitted black olives, drained
1 medium size jar or can green olives (no pimentos), drained
1/2 tin anchovies
1 gallon jar hot cherry peppers

Remove tops from the peppers, then seed and rinse; set aside.

In a blender mix the remaining ingredients until well blended. Stuff seeded peppers.