|Peppers||4 (2 Red, 2 Yellow Colored)|
|Marjoram sprigs||1⁄4 Cup (4 tbs) (1 Handful)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Plum tomatoes||4 , halved lengthways|
|Anchovies||8 , halved lengthways|
|Olive oil||1 Tablespoon (For Drizzling)|
|Mozzarella||150 Gram, sliced|
|Basil leaves||2 Tablespoon|
|Rocket leaves||2 Tablespoon|
|Shaved parmesan||2 Tablespoon|
|Black olives||8 (Not Pitted)|
|Ciabatta/Focaccia||1 (For Serving)|
Heat oven to 200C/fan 180C/gas 6.
Slice the peppers in half lengthways, remove the cores and deseed.
Lightly oil an ovenproof dish or roasting tin and put the peppers in.
If wobbly, trim a small slice off the base.
2 Drape a prosciutto slice into each pepper, so it hangs over the edge slightly.
Scatter on marjoram and garlic, then sit a tomato half on top.
Drap over the anchovies.
Drizzle with olive oil, season and roast for 35 mins or until the peppers are soft.
Halve the mozzarella slices and lay 2 halves on each pepper (don't completely cover the tomato).
Put back in the oven for a few mins to melt the cheese.
Scatter each pepper with basil, rocket and parmesan, add an olive, drizzle on oil and add pepper.
Serve with ciabatta or focaccia.