Roasted Mediterranean Stuffed Red Peppers
These vibrant stuffed red peppers have graced my meals time and time again over the years! They are a perfect addition, whether it’s a casual weekend family meal or mid week supper with friends and of course, amazing with a bbq. As well as being incredibly tasty, they’re a nutritious addition to any meal, providing at least 2 of your 7-a-day in just one half! They work equally well as a meal on their own with some crusty bread and a green salad and can be prepared in advance and kept in the fridge until you’re ready to pop them into the oven.
Ingredients
Making these Stuffed Red Peppers, you’ll need:
- 4 large red peppers halved lengthways and seeds removed, taking care to leave the green stalk
- Handful of small cherry tomatoes for each half
- 1 small clove garlic for each half
- Fresh Basil leaves
- Olive oil
- Salt & Pepper to season
Instructions
- Cut each pepper in half lengthways, taking care to half the stalk carefully. Remove the seeds, again taking care not to remove the stalk.
- Fill each pepper with halved cherry tomatoes, so that they are reasonably well packed.
- Finely chop the garlic and scatter around a teaspoon into each pepper
- Scatter with torn basil leaves and season with salt & pepper
- Finally drizzle olive oil into each pepper half and arrange on a baking tray.
- Bake in the oven for 45mins at 180 degrees until the edges are browned.