Red Peppers stuffed with Cherry Tomatoes & Garlic and roasted.
Method
Preheat the oven to 190°C.
Cut the peppers in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in a lightly oiled roasting tray.
Cut the tomatoes in half (or wedges.)
Peel the garlic and chop into quarters.
Stuff the peppers with the garlic and tomatoes.
Spoon 1 dessertspoon of olive oil into each pepper.
Season with salt and freshly milled pepper.
Place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Ingredients
6 red peppers
24 cherry tomatoes ( or 9 medium sized tomatoes)
6 cloves of garlic
6 dessertspoons of olive oil
Salt
Black pepper
