Jamie at Home: Peppers and Chilies; Stuffed Bell Peppers

1 red bell pepper
1 yellow bell pepper
Handful cherry tomatoes
Clove minced garlic
4-5 assorted peppers (cascabel, apricot, pasilla, fresno, scotch bonnet,
1T capers
Dozen basil leaves
Pinch salt and pepper
2T red or white wine vinegar
6 pitted olives
2T olive oil
Several small fresh mozzarella balls
1C Roquette

Halve and seed red and yellow bell peppers and place on baking sheet. In bowl, mix halved cherry tomatoes, thinly sliced assorted peppers and minced garlic. Add capers, basil, salt and pepper, vinegar, olives and olive oil. Scrunch mixture by hand and fill bell peppers, pouring any remaining juice over the open peppers. Drape each halve with a medium-thick pancetta slice. Cover with aluminum foil and steam for 15 minutes. Uncover and bake until starting to brown. Serve atop thickly-sliced rustic bread. Garnish with fresh mozzarella, topped with thinly-sliced apricot pepper and roquette.