Pete - I promised you this recipe yonks ago....

2x ramiro peppers
1x clove garlic
6x basil leaves
1x small goat's cheese - both rind on and non-rind work as well
pack of cherry tomatoes
black pepper
olive oil

lay the peppers on the baking sheet in the way they are flattest then cut off the top side deep enough into the sides to take it off cleanly but leaving as much side as possible.

de-seed

push as many tomatoes as will fit in to the shell

roughly chop the goat's cheese and put on top

add thin slivers of garlic and the basil leaves

sprinkle with freshly ground pepper and a drizzle of olive oil

replace the 'lids'

bake in a low oven for 40 mins - it really is better to bake slowly - they're sweeter that way.

I hope you can find these peppers there!