Stuffed Bell Peppers With Brie

Nutrition

Ingredients

Directions

1. 1

   Cut the peppers in half through the stalk and remove the seeds

2. 2

   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

3. 3

   Place them in a roasting tin with a drizzle of olive oil and bake at 200c / 400f for 20-25 mins until the peppers are tender

4. 4

   Serve warm with crusty bread and salad