Possum’s Recipe Book

Bell Peppers Stuffed with Tapenade and Vine Cherry Tomatoes

Serves 2

2 bell peppers – tops carefully cut off to make a lid make sure you keep the stem.
Scooped out the seeds and discard.
12 Cherry tomatoes – vine if you can get them – quartered
2tsp Tapenade (see recipe)
Parmesan Cheese – grated
Olive oil
Crusty bread
Mixed salad
 
Method
 
Pre-heat oven to 180C(Fan).
 
Place the empty peppers in an oven proof dish just large enough to hold them upright.
Fill the peppers with the tomatoes.
Put a teaspoon of tapenade on top and gently mix with the tomatoes.
Sprinkle the Parmesan on top.
Cover with the lid (top of pepper) and drizzle over olive oil.
Place the peppers still in their dish on an oven tray.
Bake for 20mins or until pepper tops are looking just black and crinkly.
 
Serve in their dish on a larger plate with crusty bread and mixed salad.