Grilled Red Peppers with Goat Cheese

This is an approximation of the stuffed peppers my mother-in-law regularly makes in the summer, the recipe for which I've been too reticent to ask. I could quite easily devour the lot of them, with the flavoursome juice dribbling everywhere and onto (as usual) a white shirt. Well, maybe with a mite less enthusiasm in front of my parents-in-law!

• 4 red peppers, halved and seeded
• 4 large tomatoes, halved
• anchovies, fresh (bottled is fine)
  
• garlic, chopped
• balsamic vinegar
• basil
• goat cheese, sliced
• olive oil
• sea salt

1. Spread the peppers out on aluminum foil or a baking tray
2. Place half a chopped garlic and one or two anchovies in each pepper
3. Drizzle balsamic vinegar over
   
4. Tear basil leaves into each pepper
   
5. Stuff peppers with half a tomato each
   
6. Add a slice of goat cheese on top
7. Grind black pepper over, sprinkle with sea salt
   
8. Drizzle with olive oil
9. Bake in 180C preheated oven for about 50-60 mins or till done
10. Or cover the stuffed peppers in foil and grill on the barbecue till done.