John's Peppers

Ingredients

2 bell peppers any will work but I find that red and yellow make for a better presentation
1 fresh chile pepper, choose based on your heat preference
grape or cherry tomatoes, 5 or 6 per pepper half sliced in half
2 cloves of garlic thinly sliced
1 tbs capers. Don't be afraid of capers, a little goes a long way
1/4 cup fresh basil
2 tbs red wine vinegar
olive oil
5 or 6 green or black olives per pepper half
salt and pepper to taste
1/4 cup pancetta or bacon diced
mozarella

Preheat your oven to 350 degrees. Cut each pepper in half thru the stem so you have a handle. Clean each pepper half of seeds and membranes. In a seperate bowl mix the tomatoes, chiles slices, garlic, capers, salt, pepper, vinegar, olive oil and olives. Mix well. I get both hands in there and squish but not too fine, keep it kind of rustic. Salt and pepper each bell pepper, fill each half with the salad you just made. Pour the salad juice over the pepper halves. Divide the pancetta eaqually among the peppers. Place the pepper halves in a baking dish and cover with foil. Bake covered for 15 minutes. Bake uncovered for another 15 minutes. Top with shredded mozarella, thinly sliced chiles, salt accordingly and drizzle with olive oil.

Enjoy