Piedmontese Peppers

Directions

1. 1
   Preheat oven to 190C.
2. 2
   Blanch tomatoes in boiling water for 10 seconds, then plunge into cold water.
3. 3
   Remove skins off the tomatoes.
4. 4
   Rub the pepper halves with olive oil. Crush the garlic and spread evenly inside each half.
5. 5
   Fill peppers with the tomatoes.
6. 6
   Drizzle in olive oil and season with salt and pepper.
7. 7
   bake for 40 50 minutes, turning the heat down if the peppers are becoming scorched. They should be soft, juicy and nicely roasted.
8. 8
   When ready remove from oven, place 2 small anchovy fillets on each pepper, or 5 or 6 capers per pepper if making the vegetarian version.
9. 9
   Drizzle in more olive oil and top with basil leaves.