* 4 red peppers8tsp tapenade (olive paste and capers you can buy in the supermarket)
    * 150g (5oz) cherry tomatoes, halved
    * Stoned 25g (1oz) black olives, halved
    * 225g (8oz) sliced Brie (If vegetarian, if suitable for vegetables to be labeled)
    * Fresh basil
    * Olive oil drizzle

To serve:

    * Crusty bread and salad


   1st Cut to remove the peppers in half through the stem and seeds.
   2nd 1tsp of olive tapenade evenly distributed in each half pepper and fill with cherry tomatoes, olives and a few torn basil leaves. Top with Brie.
   3rd Put them in a roasting pan with olive oil and bake at 200 ° C/400 ° F / gas 6 for 20-25 minutes until the peppers are soft. Serve warm with crusty bread and salad.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.