Tomato Stuffed Red Bell Peppers - cooking recipe

Ingredients

4 large red peppers
3 tomatoes
100 ml olive oil
basil leaves (dried basil is okay)
1 garlic clove, chopped
4 spring onions, chopped
salt and pepper

Preparation

Place a few teaspoons of oil into a shallow rasting dish.
Cut peppers in half lengthwise and lay them cutside up.
Add a small whole or half tomato to each pepper.
Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over.
Drizzle with the olive oil.
Bake 25 minutes.