Try this out - its delish!

I made this today, it was easy peasy and delicious....
Roast peppers with tomatoes and goat's cheese

The point here is the sweet juices that flood your plate from the baked tomatoes and peppers as they mix with the melting cheese. I tend to serve some rough hunks of bread with this to mop up the red-gold juices. Serves 4 as a light lunch or supper.

4 large ripe peppers
16 cherry tomatoes
olive oil
a small bunch of basil
4 small goat's cheeses

Set the oven at 200C/gas mark 6.Wipe the peppers, slice each in half lengthways, remove the seeds and core. Put the peppers skin-side down in a baking dish or roasting tin. Cut the tomatoes in half and put them in a bowl. Drizzle with olive oil, generously, then season with salt and black pepper. Tear the basil leaves, approximately six per pepper, into wide shreds and toss them with the tomatoes. Fill each pepper with some of the seasoned tomatoes, then bake for 40 minutes or so, until the tomatoes have softened and filled the peppers with juice, the fruits themselves becoming toasted around the edges. To be good, they should be thoroughly soft and tender.

Cut the cheeses in half around the middle, unless they are particularly shallow, in which case leave them as they are. Remove the peppers from the oven, tuck the cheeses carefully into each pepper and return them to the oven for five to 10 minutes until the cheese has started to melt.

Eat the peppers hot, while the cheese is still molten, its creamy centre mingling with the juices of the tomatoes. Spoon any juices from the dish over each pepper.