• 3 red or yellow bell peppers
• ¼ cup extra virgin olive oil
• 1 tablespoon capers, well rinsed
• 3 garlic cloves
• 6 fillets of anchovy in oil, chopped
• 10 basil leaves
• salt & pepper to taste

Slice the bell pepper into triangles, removing the seeds and tough membrane.

Grease a baking sheet with olive oil. Place the bell peppers on it and let them cook for about 20 minutes in a 375 degree oven. Mix the rest of the oil with the capers, anchovies and a little salt and pepper.

Place the peppers on a serving plate and pour the sauce on top. Decorate with basil leaves and allow to stand for half an hour in a warm place.