All the measures in this recipe can be adjusted to suit tastes. There really are no fixed standards for this dish. The use of Anchovies is as a seasoning. They melt down to almost nothing during the cooking process. You can of course leave them out and replace with a good pinch of Coarse Sea Salt.  While the Peppers are cooking you will notice a marvelous aroma coming from the oven and you can almost imagine being in a small Trattoria in Tuscany.

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STUFFED AND ROASTED PEPPERS

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• Cut each Pepper in half through the stalk a remove the seeds and pith

• Place the halved Peppers in an ovenproof dish ensuring that they are level

• Chop the Anchovies and distribute evenly across the Peppers (For Veggie or Vegan season liberally with Coarse Sea Salt )

• Distribute the crushed or chopped Garlic across the Peppers

• Cut the Tomatoes into ½s or ¼s (depending on the size) and distribute evenly across the Peppers. (Fill to the top of the Peppers)

• Sprinkle some Capers on each Pepper (roughly 8 capers per Pepper)

• Add Extra Virgin Olive Oil (around 3 tablespoons in each Pepper)

• Liberally season each Pepper with Freshly Ground Black Pepper (at least 6 twists on each half. Yes, it needs that much!)

• Bake in the oven for 45 mins at 200°C 180°C Fan until a charred edge forms around each Pepper

• Remove and add Fresh Basil Leaves to each Pepper (Optional)

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