Piedmont Peppers

• 6 red bell peppers, halved and seeded, stems left intact
• 6 plum tomatoes, peeled and quartered
• 12 anchovy fillets, rinsed and roughly chopped
• 4 cloves garlic, thinly sliced
• 1/2 cup (125 mL) extra virgin olive oil
• Salt and freshly ground black pepper
• 12 whole leaves flat-leaf parsley
• 13- by 9-inch (3 L) baking dish, oiled

1. Preheat oven to 350F (180C).
2. Lay peppers in prepared baking dish, cut-side up, in one layer.
3. Into each pepper cavity, place two pieces of tomato.
4. Sprinkle with chopped anchovies, making sure each pepper gets the equivalent of a whole anchovy fillet.
5. Evenly distribute the sliced garlic among the peppers.
6. Carefully pour the olive oil over the peppers.
7. Sprinkle with just a little bit of salt (because of anchovies) and lots of freshly ground black pepper.
8. Roast in the top half of preheated oven for 1 hour or until the peppers are tender.
9. Cool slightly.
10. Serve warm, garnished with parsley leaves.

red bell peppers, tomatoes, anchovy, garlic, extra virgin olive oil, salt, whole leaves flatleaf parsley, baking dish

Taken from www.cookstr.com/recipes/piedmont-peppers (may not work)