Stuffed Peppers With Brie - cooking recipe

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

Preparation

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 400\u00b0F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.