Stuffed peppers with brie
Average rating:
This colourful, flavour-packed dish is perfect for lunch served hot or cold with some crusty bread and salad.
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Prep time: 10 mins
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Cooking time: 20 - 25 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 4 red peppers8tsp tapenade (olive and caper paste you can buy at the supermarket)
- 150g (5oz) cherry tomatoes, halved
- 25g (1oz) pitted black olives, halved
- 225g (8oz) sliced brie (Should be marked Suitable for vegetarians if for veggies)
- Fresh basil leaves
- Olive oil to drizzle
To serve:
- Crusty bread and salad
Method
- Cut the peppers in half through the stalk and remove the seeds.
- 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.
- Place them in a roasting tin with a drizzle of olive oil and bake at 200°C/400°F/gas 6 for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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