Piedmontese Peppers

1. 1

   Cut a red pepper in half lengthwise (keep the green stem on).

2. 2

   Put it in an ovenproof dish, wedged next to its brother so it doesn't wobble around.

3. 3

   Fill pepper with cherry tomatoes, basil leaves, S&P, and around a teaspoon of olive oil in each.

4. 4

   Bake at 200c/400f for 30-40 mins until they soften and start to brown.

5. 5

   Splash with red wine vinegar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.