Stuffed Peppers With Brie

This colourful, flavor-packed dish is perfect for lunch served hot or cold with some crusty bread and salad.

• Ready In: 35 mins
• Serves: 4

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.