Wash the peppers, cut them in half and remove the stem and internal seeds. In a bowl, soak the bread in water, squeeze it and break it up. Add 2 eggs, pecorino cheese, parsley, a little salt and pepper to the bread, and mix until a fairly homogeneous mixture is obtained. Cut the sliced ​​mortadella into small pieces of about half inch, and add it to the mixture together with the mozzarella, cut into cubes. Mix the mixture well, with which you will fill the halves of the peppers. Arrange the peppers in a baking tray lined with parchment paper. Sprinkle with a mixture of pecorino cheese and breadcrumbs, and pour a drizzle of EVO oil. If there are some peppers left over, you can use them to decorate, or in small pieces in the pan. Bake at 180 degrees for about 45 ‘minutes, until they are well colored.