Tomato & Ricotta-Stuffed Peppers

Ingredients

• 4 peppers (any colour) halved, seeds and membrane removed
  
• 6 anchovy fillets packed in oil, finely chopped (optional)
• 4 garlic cloves, thinly sliced
• Salt and black pepper
• 110ml olive oil
• Bunch of fresh basil
• 200g cherry tomatoes, halved
• 80g ricotta
• Handful of green olives, pitted (optional)

Method

1. Preheat the oven to 190 ̊C/170 ̊C/gas mark 5.
2. Place the pepper halves skin side down in a shallow baking dish and scatter the anchovies and garlic inside. Season generously with salt and black pepper and drizzle with 30ml of the oil. Bake for 40 minutes or until the peppers are tender and lightly charred around the edges, but still hold their shape. Set aside to cool.
3. Meanwhile, place the basil and remaining 80ml olive oil in a blender and whizz until smooth. Season the basil oil with salt and pepper. 
4. In a bowl, gently stir together the cherry tomatoes, ricotta, olives and some salt and pepper. Fill the peppers with this mixture and drizzle generously with the basil oil to serve.