Stuffed Capsicums of Provence

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Stuffed Capsicums of Provence

4 Big capsicums
4 Roma tomatoes, cut into big chunks
8 Anchovies (or to your taste) cut into sections
2 Teaspoons thyme leaves
1 Teaspoon crushed garlic
Salt and freshly ground black pepper
Olive oil
8 Bocconcini, sliced, or slices of mozzarella cheese
Basil leaves

Cut the capsicums in half lengthwise and remove the cores and seeds.
Place the halves cut side up on an oiled oven tray.
Almost fill the cavities with tomato chunks.
Scatter the anchovy sections, thyme leaves and garlic over the tomatoe chunks and season well.
Drizzle with olive oil.

Bake on a moderate oven until the vegetables are almost tender and steaming.
Top with the cheese and return to the oven until the cheese is brown.

Scattered with torn basil leaves and serve with a potato dish and a green salad.

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