Roasted Peppers With Tomato & Anchovies

These stuffed roasted peppers make a good side dish or lunch with some couscous, or anything to soak up the juices from the caramelisation of the peppers and the salty zing of the anchovies. It's an interpretation of Delia Smith's Piedmont peppers recipe.

Ingredients

2 whole peppers (any colour except green, too bitter)
2 tablespoons olive oil
1 cup whole peeled chopped tomatoes (carton/tin)
1 garlic clove, thinly sliced
4 anchovy fillets, roughly chopped
1 teaspoon of capers (optional)
Freshly ground black pepper, no salt - salty enough with the anchovy.

Method
Preheat the oven to 180 degrees C.

Wash and half the peppers lengthwise and place in a very lightly oiled ovenproof dish.
In a medium bowl combine the tomatoes, garlic, anchovy, capers and black pepper.

Divide and spoon the tomato medley into the four pepper halves. Finish with a swirl of olive oil in each half and a twist of freshly ground pepper. Roast in the oven for 50 minutes to 1 hour.