I've taken a few liberties with the recipe. Peppers were $1 each at my grocery store which was a very good price--they're usually way more than that. I bought two without having any specific use in mind. I used a yellow pepper and an orange one. There are only two of us so I scaled down the recipe for us, but I'll give you the original quantities as they are in the cookbook.
1.5 lbs. red peppers (I don't see any reason why you can't use other colors--just not green peppers which aren't sweet enough.)
2 TBL minced shallots (I used minced onion--didn't have any shallots)
6-8 basil leaves sliced thinly
3/4 cup heavy cream
salt and pepper to taste
Preheat oven to 500 degrees