Stuffed Peppers With Brie |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This colourful, flavor-packed dish is perfect for lunch served hot or cold with some crusty bread and salad. Ingredients:
4 red peppers |
8 teaspoons tapenade |
5 ounces cherry tomatoes, halved |
1 ounce pitted black olives, halved |
8 ounces brie cheese, sliced |
16 basil leaves |
Directions:
1. Cut the peppers in half through the stalk and remove the seeds.
2. Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives and a few torn basil leaves. Top with brie.
3. Place them in a roasting tin with a drizzle of olive oil and bake at 400°F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.
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