Stuffed Bell Peppers With Brie

A colorful dish great, for a brunch or lunch. Works also well with Camembert cheese. Depending on the size of the peppers you might have to increase the ingredients.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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, 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.