Stuffed Bell Peppers With Brie - cooking recipe

Ingredients

4 red peppers
8 teaspoons tapenade (olive and caper if you can get it)
150 g cherry tomatoes, halved
25 g pitted black olives, chopped
2 tablespoons toasted pine nuts
225 g brie cheese, chopped
fresh ground black pepper (optional)
fresh basil leaf
olive oil, to drizzle

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, pine nuts and a few torn basil leaves, top with the Brie.
Place them in a roasting tin with a drizzle of olive oil and bake at 200\u00b0C/400\u00b0F for 20-25 mins until the peppers are tender.
Serve warm with crusty bread and salad.