Piedmont Red Peppers

INGREDIENTS
4 Large Red Peppers – Split in half, seeds removed
6 Large Tomatoes cut in quarters
8 Anchovy fillets drained
2 Cloves Garlic finely chopped
8 Teaspoon Olive Oil
1/2 teaspoon Chilli flakes
Fresh ground pepper –

PREPARATION
Preheat your oven at 180 Celsius
Start by cutting the peppers in half, making sure you keep the stem, which will help the peppers to hold their shape. Remove the seeds and white membranes.
Lay the peppers on your baking tray, covered with parchment paper. Fill each pepper halves with a few pieces of tomatoes, garlic and an anchovy fillet. Pour in a teaspoon of olive oil in each one and add a good dose of pepper. We also add a few chilli flakes in each one.
Bake for 50 minutes to an hour and rest for 5 minutes.
Serve with a good baguette as the juice is sublime !
You can serve cold, the following day… this time with a glass of Chablis !