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Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Arrange bell peppers, cut-side-up, in the prepared baking dish; set aside.
Place crumbled bread into a large bowl and sprinkle with ½ cup water; set aside.
Heat olive oil in a large, heavy skillet over low heat. Sauté onion in hot oil until translucent. Stir in garlic and cook for 2 minutes. Mix in moistened bread. Add anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until stuffing is well blended.
Mound stuffing into pepper halves. Surround peppers with tomato sauce and a small amount of water. Cover the baking dish with foil.
Bake in the preheated oven until peppers are tender, 45 to 60 minutes. Uncover for the last 15 minutes of baking and baste occasionally with sauce.