Roast Mediterranean Peppers

Ingredients

• 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

Directions

1. 1

   Preheat the oven to 425°F Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.

2. 2

   Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.

3. 3

   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.

4. 4

   Serve the peppers warm from the oven with focaccia bread.