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1
Preheat the oven to 375F.
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2
Cut the peppers in half the long way and remove the seeds and inner white membranes, but leave some of the stem to keep each half intact.
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3
Lightly oil a baking dish in which all the halves will fit comfortably in one layer and set the peppers in the dish, skin-side down.
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4
Now add to the inside of each half: a few thin slices of garlic; 2 or 3 cherry or grape tomato halves, cut-side down; 3 or 4 bits of anchovy fillet; and a half dozen or so capers.
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5
Add a dab of the goat cheese and some of the chopped olives, if using, but dont get too carried away.
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6
Remember, simpler is always better in the kitchen.
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7
Now top each pepper half with 1 or 2 teaspoons olive oil and several grinds of black pepper.
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8
No salt, because the anchovies and capers will take care of that.
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9
Slide the dish into the oven and let the peppers roast for 40 to 50 minutes, until they are tender all the way through and the edges are brown.
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10
Remove and serve immediately, or set aside and serve later at room temperature.
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11
They make a great addition to a meze or buffet table, although theyre hard to eat standing up.
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12
For an extra touch, sprinkle some chopped fresh basil over each half just before serving.
