Sweet peppers stuffed with seafood and chipotle sauce

This is a version of 'Chiles Rellenos con Mariscos y Salsa Chipotle'. This is a delicious recipe. Normally it would use poblano chillies but as these are very hard to find in the UK, we find that the large long red peppers which have a sweeter flavour than normal peppers make a good substitute. You can always add some chilli to the filling to make it a bit spicy if you want.

4 large mild chillies (eg poblano), or long sweet peppers

Filling:
1 onion
seafood/fish/prawns etc
olive oil
4 anchovies

Sauce:
1 onion
1 garlic
2 x tinned tomatoes
4 tbsp cream
1tbsp chipotle sauce

Sauce: Fry onion, garlic, add tinned tomatoes and cook for minimum of 30 mins. Then add cream and chipotle.
For the filling: fry the onion, add the seafood, cook for 15 mins.
For the chillies: Slit the chillies length ways, take out the seeds and veins. Bake at 180 degrees C for 20 mins.
Stuff the chillies with the filling until very full and return to the oven for 15-20 mins. After 10 mins add the sauce and continue until end of cooking time. Serve with green salad, rice or crusty bread.