Piedmontese Peppers

• 12 plum tomatoes ripe, or 300g baby plum tomatoes
• 4 red peppers stalks left on, for decoration, cut lengthways in half, seeds removed
• 4 garlic cloves sliced
• olive oil
• salt
• freshly ground black pepper
• 8 anchovies large canned, cut in half lengthways, or 2 tbsp salted capers
• 1 handful fresh basil

1. 1. Preheat oven to 190C.
2. 2. Blanch tomatoes in boiling water for 10 seconds, then plunge into cold water. Remove skins off the tomatoes.
3. 3. Rub the pepper halves with olive oil. Crush the garlic and spread evenly inside each half.
4. 4. Fill peppers with the tomatoes. Drizzle in olive oil and season with salt and pepper.
5. 5. bake for 40 - 50 minutes, turning the heat down if the peppers are becoming scorched. They should be soft, juicy and nicely roasted.
6. 6. 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. Drizzle in more olive oil and top with basil leaves.

tomatoes, red peppers, garlic, olive oil, salt, freshly ground black pepper, anchovies, basil

Taken from www.yummly.com/recipe/Piedmontese-Peppers-1669484 (may not work)