Roasted peppers stuffed with tomatoes

I saw a cooking program last week in passing (although I can’t for the life of me remember what it was) and it mentioned tomato stuffed peppers which greatly intrigued me. I know this is more than likely meant to be a summer dish but when I get some new idea I’m not able to wait too long. Especially when it’s such an easy, cheap and cheerful recipe. I’m not sorry I tried and it’s now a firm favourite!

Ingredients per person:

1 pepper, 4/5 cherry tomatoes, 2 cloves of garlic, a glug of olive oil, salt, pepper, fresh herbs of your choice (fresh thyme or oregano will work well here).

Method:

Pre-heat the oven to 180 C.

Rinse, halve and de-seed your pepper. Fit as many of the cherry tomatoes in each halves as you can, Peel the garlic clove and put in the clove between 2 tomatoes. Sprinkle the salt, pepper and herbs and drizzle the olive oil.

Cook them for 25/ 30 min or until soft and golden.

I served them with a steak but they will be gorgeous in their own right with a bit of feta crumbled on top. Let me know what you think!

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