Brush the inside of the peppers with olive oil and arrange them on a baking sheet.
In a large bowl, combine the cubed bread, parsley, garlic, romano cheese, black olives, eggs, and crushed tomatoes.
Drizzle in olive oil and season with salt and pepper, then mix until everything is evenly combined and the bread is moist.
Divide the filling evenly and stuff each pepper.
Top each pepper with a spoonful of crushed tomatoes.
Bake at 350 for about 40 minutes, or until the peppers are tender and the tops are lightly golden.
