STUFFED BELL PEPPERS WITH BRIE
A colorful dish great, for a brunch or lunch. Works also well with Camembert cheese. Depending on the size of the peppers you might have to increase the ingredients.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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°C/400°F for 20-25 mins until the peppers are tender.
- Serve warm with crusty bread and salad.
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