Roasted peppers stuffed with fennel

Another recipe taken from Granny's red file. Never sampled by me but similar to one of Delia Smith's in her "Summer Cooking" and from the list of ingredients, it looks to me as though you can't really go wrong. I don't know who is responsible for the illustration which appears on the same page as the recipe itself.

Serves 4 to 6 people as a first course.

4 large red (or green) peppers.
2 small bulbs fennel.
1 x 14 oz tin chopped tomatoes.
1 teaspoon mixed pepper berries. (I surmise that these are peppercorns).
1/4 teaspoon whole coriander seeds.
1/2 teaspoon fennel seeds.
8 dessert spoons good quality olive oil.
The juice of 1/2 lemon.
Rock salt.

Pre-heat oven to gas mark 4.

Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact. Remove seeds. Place pepper halves on the baking sheet, then divide the tomatoes into eight portions, placing each portion inside a pepper half. Pare off any brownish bits of fennel and cut the bulbs first into quarters and then again into eights, carefully keeping the layers attached at the root ends. Put them into a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and arrange two slices in each pepper half. Sprinkle olive oil over each one. Lightly crush the pepper berries and seeds with a rolling pin and sprinkle them evenly over the peppers; finish off with a grinding of rock salt. Bake for approximately 1 hour on a high shelf in the oven. Then sprinkle them with lemon juice, cool and serve. If you want to make them ahead of time cover with cling film but do not refrigerate as the flavour will be spoiled.