Stuffed roast peppers

1) Preheat your oven to 200°C, Gas 6.
2) Place the pepper halves on a lightly oiled roasting tray.
3) Skin the tomatoes by immersing in a bowl of boiling water for 5 minutes.
4) Remove and, using a tea towel, rub off the skins.
5) Quarter the tomatoes and divide them, and the garlic, between the pepper halves.
6) Roughly chop the anchovies and add one fillet per half pepper.
7) Drizzle olive oil over the pepper halves (about 2 teaspoons each).
8) Bake for 45 minutes in total, but 10 minutes before they come out, crumble in the goats cheese and the torn up basil leaves.