Stuffed romano peppers

Ingredients

• 6 romano peppers, cut in half lengthways, seeds discarded
• 60ml olive oil
• 250g ricotta
• 150g firm mozzarella, grated
• 6 anchovies, finely chopped (25g), plus 1 tbsp oil from the jar
• 80g fresh breadcrumbs
• 40g capers, roughly chopped
• 1 tsp lemon zest, finely grated
• 1 tsp aleppo chilli flakes (or ¾ tsp regular chilli flakes)
• 15g parsley leaves, roughly chopped
• 1 garlic clove, crushed
• Fine sea salt