Preheat the oven to 250C. Cut the peppers lengthwise into halves, remove seeds. Spread on a tray for grilling baking paper, spread it on the outer half of peppers up. Reduce heat and cook the peppers for 30 minutes, then remove from the oven and cool place.
Crush the cheese with a fork, add the grated garlic, 4 tablespoons of olive oil and finely chopped basil leaves. Season with salt and pepper and stir. Remove the skin from the peppers and cut the flesh into strips. Shots inside of the clay cups for paste food wrap and lay it alternately layers of peppers and cheese (the top layer should be made of pepper). Carefully pour the olive oil on top. Fold the edges of the film, put a small weight on top, place in the refrigerator for 12 hours.