Stuffed Bell Peppers With Brie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 red peppers
• 8 teaspoons tapenade (olive and caper if you can get it)
• 150 g cherry tomatoes, halved
• 25 g pitted black olives, chopped
• 2 tablespoons toasted pine nuts
• 225 g brie cheese, chopped
• fresh ground black pepper (optional)
• fresh basil leaf
• olive oil, to drizzle

Recipe

• 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, pine nuts and a few torn basil leaves, top with the brie.
• 3 place them in a roasting tin with a drizzle of olive oil and bake at 200°c/400°f for 20-25 mins until the peppers are tender.
• 4 serve warm with crusty bread and salad.