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Preheat the oven to 200℃/gas mark 6/180℃ fan
Slice the peppers in half lengthways straight through the central green stem, leaving two halves, each with a portion of the stem. Using a small knife, carefully remove any white pith and seeds without piercing or cutting the pepper itself (you want the pepper halves to be intact so that they hold the oil). For guidance, see the photo my prepared pepper half in cooking notes.
Place the pepper halves openside up in a single layer on a baking tray and divide the remaining ingredients equally between the pepper cavities. Per pepper = 1 anchovy fillet, 1 basil leaf, a few slices of garlic and chilli, a few capers, 1 tablespoon (15ml) of olive oil and a crack of black pepper.
Place the peppers in the pre-heated oven and roast for 35-45 minutes, or until soft and slightly charred around the edges.
The peppers can be eaten straight away or kept covered in the fridge for up to a week.