Cook Time
10 min
Yields
2 servings
Unlike traditional stuffed peppers, this dish is filled with tomatoes and herbs making a light snack.
ADVERTISEMENT
ingredients
1
orange pepper
2
Tbsp tapenade
8
fresh basil leaves
1
ripe tomato, quartered
2
clove garlic peeled and sliced thinly
4
Tbsp extra virgin olive oil
Salt and pepper
ADVERTISEMENT
directions
Step 1
Heat the oven to 375°F/190°C. Cut the pepper in half lengthwise, remove the seeds leaving stems intact, and place in a small baking dish. Spread a spoonful of tapenade on the bottom of each pepper. Lay 4 basil leaves in each, then place 2 tomato quarters in each pepper half, seed side up. Scatter over the sliced garlic. Drizzle with olive oil and season with salt and pepper. Bake until the pepper is completely soft and getting dark around the edges, about an hour. Serve with crusty bread.