Baked Peppers for Summer Lunch

From Nigel Slater's Tender

2-4 Large Peppers
Small or Cherry Tomatoes, chopped
Olive OIl

Preheat oven to 425 degrees.

Cut the peppers in half lengthwise. And place into a roasting pan large enough to hold all the pepper halves. 

Place 1-2 basil leaves in each pepper. Then fill each pepper with chopped tomatoes, sprinkle with salt and drizzle with olive oil. Bake until the peppers and tomatoes are soft and blistered, about 45 minutes. Serve with a fresh baguette.