PEPPERS*****Laura Calder's Stuffed Peppers - 6 Points

By Unblond1

I like this very much, makes a good lunch for me with some crusty bread for dipping.

Ingredients

• Serves 1
• 1/2 yellow or orange pepper
• 1 tbsp. tapenade
• 8 fresh basil leaves
• 6 - 8 cherry tomatoes, halved or 1 medium ripe tomato, cut into 4 wedges
• 1 clove garlic peeled and sliced thinly
• 1 tbsp. extra virgin olive oil
• sea salt and freshly ground pepper

Details

Servings 1

Preparation

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.