This is a summer favourite of ours.  Very quick a easy to do we invariably cook this as a quick starter which we eat on the go, or as a small dinner if we've been indulging a bit too much.  I can't say I got this in Italy, I was actually told it by an Irish friend.

Its important to try and use Buffalo di Mozzarella for its extra flavour.  The following recipe is a snack for 4 people

Ingredients:

4 Bell Peppers

2 large ripe tomatoes

2 balls of Buffalo di Mozzarella

8 medium anchovies

2 or 3 cloves of garlic roughly sliced

Extra Virgin Olive Oil

Salt + pepper to season

Preheat the oven to 200°

Cut the peppers in half lengthways, cut out the core and seeds but leave the top and stalk.

Place in a oven dish, drizzle with olive oil and put into the oven for 10 minutes.

After ten minutes remove and sprinkle with the garlic and a little salt & pepper.  Pop it back into the oven for 10 more minutes.

 Cut the tomatoes and the mozzarella in halves.  When the peppers are finished take them out and place a half into each pepper.  Cross 2 anchioves on top of each tomato and mozzarella half and place back into the oven for an additional 10 minutes.

When they are finished take them out and let them stand for a minute or two before tucking in, and don't forget the bread for the juices!