- 4
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Ingredients
- 1 orange pepper
- 2 tablespoons tapenade
- 8 fresh basil leaves
- 1 ripe tomato, quartered
- 2 cloves garlic peeled and sliced thinly
- 4 tablespoons extra virgin olive oil
- Salt and pepper
Preparation
Step 1
Directions
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.