They look modest but their strength is the explosion of flavors: sweet yellow peppers filled with salted anchovies and capers, a slice of fresh tomato, slowly oven-roasted in olive oil and a touch of butter. Such an elementary taste does not even need salt or pepper.
I have been baking this appetizer for more than two decades and I have no clue where did I get the recipe from. It certainly has a strong Italian character, but I cannot tell, if I got the recipe from a friend, I read it on a food magazine – in pre-internet times - and whether I had added my own modification or not.
Yet, what I can claim for sure is that this works only with yellow bell peppers, because they are the sweetest of all.