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. ---------------------------------------------------------------------------
Nutrition
Ingredients
