About this recipe:A vibrant vegetarian dish made from stuffing an assortment of coloured peppers, with garlic, tomatoes and basil. The secret to the flavour in this dish, comes from the herbed vinegar, try rosemary-infused.
olive oil cooking spray
1 green pepper, halved and seeded
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
300g cherry tomatoes, halved
1 (25g) pack fresh basil, chopped
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar or to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease a 23x33cm or similar sized baking dish with olive oil cooking spray.
Place the pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with foil.
Bake for 15 minutes in the preheated oven, then remove the foil and continue baking for an additional 15 minutes. Remove from the oven and sprinkle with herb vinegar. These are equally good served hot or cold.