Roast Mediterranean Peppers

• 2 red peppers
• 2 green peppers
• 2 yellow peppers
• 12 tomatoes, scalded and peeled
• 6 anchovies packed in oil, halved lengthways
• 2 garlic cloves, finely chopped
• 12 tablespoons olive oil
• 1 pinch fresh ground black pepper

1. Preheat the oven to 425F Slice each pepper in half lenthways, including the stalk and scoop out the seeds.
2. Place the pepper halves in a shallow ovenproof dish.
3. Quarter the tomatoes and divide among the 12 pepper halves.
4. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half.
5. Season with freshly ground pepper.
6. Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges.
7. Serve the peppers warm from the oven with focaccia bread.

red peppers, green peppers, yellow peppers, tomatoes, anchovies, garlic, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/roast-mediterranean-peppers-383311 (may not work)