Remove the raw peppers’ skin with a peeler, cut them in half lengthwise to remove the seeds and whitish core, then cut the halves into lengthwise strips about 1 inch wide. Divide the total number of strips into as many parts as you have squid to stuff and set aside.
Chop the tentacles from the cleaned squid very fine. It can be done in a food processor.
Put the chopped tentacles in a bowl and mix them with the chopped garlic and parsley, 3tablespoons of the olive oil, the bread crumbs, salt, and grindings of pepper.
Begin stuffing the squid by first putting into each sac 2 long strips of red pepper, making sure they reach the bottom of the sac.
Finish stuffing the sacs using the chopped tentacles mixture and the remaining strips of red pepper. Make sure to leave the sac about one-quarter empty, because it will shrink while it cooks and, if packed too full, will burst.
Sew up the open end of the sacs with needle and thread, remembering, when finished, and before doing anything else, to put the needle safely away.
Choose a sauté pan that can accommodate all the squid in a single layer without overlapping. Put in the remaining 3tablespoons of olive oil and place over medium-high heat.
When the oil is hot, put in the squid and brown them well on all sides.
Add the wine, cooking briskly for a minute or two until it evaporates. Cover the pan and turn down the heat as low as possible.
Cook for about 1 hour, turning the squid from time to time. If you find that there is not enough juice in the pan as the squid cook, add up to ¼cup lukewarm water.
Transfer the cooked squid to a cutting board and slice them into rings about 1½ to 2inches thick. Cut off and discard a thin strip from the end that was sewn up, to dispose of the thread. Place the slices on a serving platter, pouring over them the juices from the pan.