STUFFED BELL PEPPERS WITH BRIE

Stuffed Bell Peppers With Brie image

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

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 red peppers
8 teaspoons tapenade (olive and caper if you can get it)
150 g cherry tomatoes, halved
25 g pitted black olives, chopped
2 tablespoons toasted pine nuts
225 g brie cheese, chopped
fresh ground black pepper (optional)
fresh basil leaf
olive oil, to drizzle

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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