Ingredients

Steps

• Preheat the oven to 190°C.
• Blanch tomatoes in boiling water for 10 seconds, refresh in cold water, and peel.
• Place halved peppers cut-side up into an ovenproof dish.
• Stuff peppers with garlic and tomatoes, then season with salt and pepper.
• Drizzle with olive oil and bake for 45 to 60 minutes until softened.
• Remove from oven, top each pepper with anchovies, and baste with juices.
• Allow to cool to room temperature, top with basil, and serve.