Stuffed Peppers

Method

1. Heat the oven to 190C (fan 170C). Cut 1 red pepper in half lengthways straight through the stalk, then pull out the seeds and the white ribs with your fingers, keeping the two shells intact so they hold the filling.
2. Mash 1 anchovy fillet to a paste on the board with the flat of the knife, then mince 1 clove garlic clove with it. Scrape into a bowl with 40 g dry breadcrumbs, 15 g finely grated Parmigiano, 5 chopped pitted black olives, 1 tsp rinsed capers, 1 tbsp chopped parsley and 3 chopped cherry tomatoes.
3. Pour in two thirds of the 1 tbsp extra virgin olive oil and work everything together with a fork until the crumbs are evenly damp and clump lightly when pressed — add a teaspoon of water if they still look dusty. Grind in plenty of black pepper and only a small pinch of salt: the anchovy, capers, olives and cheese are already salty.