Baked Capsicums Stuffed with Tomato, Garlic and Basil

This recipe is based on that wonderful classic ‘Peppers Provençale’ although normally they have anchovies in them. I’ve left them out, but if you want to be correct just add one salted anchovy fillet, rinsed and bones removed, to each capsicum. These can be eaten as a first course or as part of a Main course, but always at room temperature.