Tempting Oven-Charred Tomato Stuffed Peppers

TEMPTING OVEN-CHARRED TOMATO-STUFFED PEPPERS
About 7 T. extra-virgin olive oil
2-3 garlic cloves, thinly sliced
8 sprigs of fresh thyme, rosemary, mint and/or parsley
6 fresh basil leaves, chopped
Sea salt/black pepper
6 T. plain bread crumbs
8 oil-packed anchovies, minced
2 lemons
Pinch of cayenne pepper
3 large red and/or yellow bell peppers
1 pint cherry tomatoes, halved
For serving (optional)-extra virgin olive oil; Ricotta; Snipped fresh chives or finely other fresh herbs
1. You can prep peppers a few hours ahead and keep them covered in refrigerator. Let them sit at room temp while you preheat oven. You can also roast them a few hours ahead and keep them covered at room temp.
2. Center a rack in oven of preheated 425 oven.
3. Put a deep-dish 9 ½” pie pan on baking sheet lined with parchment.
4. Spread 1-2 T. oil over bottom and sides of dish; scatter the garlic slices, half of herb sprigs and half of basil and season with salt and pepper.
5. Stir together bread crumbs and anchovies in a small bowl.
6. Zest of one lemon and squeeze the juice into the bowl.
7. Cut 6 thin slices from the other lemon and cut the slices in half and set aside.
8. Stir in 1 T. oil and season the crumbs with cayenne. Taste and see if you need more salt or pepper.
9. Slice the peppers in half the long way and remove ribs and seeds.
10. Spoon equal amount of the bread crumb mixture into each pepper. Scatter the remaining basil over and top each one with 2 lemon slices.
11. Divide the tomatoes among the peppers, placing them as close together as you can. Season with salt and pepper. *****Placing the tomatoes cut side down gives a better presentation.
12. Transfer peppers to pie dish, crowding them together and make them all fit.
13. Drizzle over the remaining olive oil to lightly moisten the tomatoes and strew over the remaining herb sprigs.
14. Bake peppers for about 1 hour, check on them 45 minutes in, until they are soft as you like them to be.
15. The juices and oil should be bubbling and peppers charred here and there. Remove and discard herbs from top of peppers.
16. You can serve straight from oven, warm or at room temp. Drizzle a little more olive oil, top with Ricotta and sprinkle with any remaining herbs of your choice.