1 Preheat the oven to 200°C | 400F | gas 6.
2 Cut the peppers in half and deseed and remove any white pith.
3 Place in a roasting tin, drizzle with oil and season and roast for about 20-25 minutes until starting to collapse.
4 Plunge the tomatoes into boiling water for 20 seconds. Remove and peel away the skins.
5 Cut the tomatoes in half and discard the seeds. Dice the flesh.
6 Place the cream cheese in a bowl, add the tomato concasse and 1 tbsp extra virgin olive oil and season. Mix well.
7 Spoon the filling into the cavity of the peppers and return to the oven for 5-10 minutes.
8 Serve warm with the parsley scattered over.