Elizabeth David's Piedmontese Pimentos

Delia Smith has a recipe for these stuffed peppers in her book 'Summer Cooking' It is attributed to Elizabeth Davids book Italian Food, but it took me a long time to find the recipe in Davids book.  The correct title of the dish is Peperoni Alla Piemontese. Summer vegetables are at their end here and I am using up the last of my tomatoes and capsicums. I don't know why I don't make this more often as it is such a simple and delicious dish. You need to eat it with some crusty bread to wipe up the heavenly juices with.

 Piedmontese Pimentos
2 large red capsicums
4 medium tomatoes, skinned
2 cloves garlic sliced
4 anchovy fillets cut into small pieces
Extra virgin olive oil
freshly milled black pepper
torn basil leaves to garnish

Method
Cut the capsicums in half, take out the seeds and the white veins.
Cut peeled tomatoes and place inside the capsicums along with the sliced garlic and anchovies.
Place on a shallow oiled tray, add black pepper and drizzle with the olive oil.

Bake at 180c for one hour. Elizabeth David recommends cooking for 1/2 hour and says the capsicums should be al dente. I prefer them cooked a bit more.
Garnish with the basil and serve at room temperature.