BELL PEPPER TIAN

THIS RECIPE CAN easily be doubled or tripled, depending on whether you want to serve it as a main course or a side. Two half peppers per person make a satisfying lunch dish or a substantial side for a larger meal.

Bell Peppers 2, any colour Ripe Tomato 1 large, chopped Kalamata Olives 10, halved and pitted Fresh Basil Leaves 10, torn Dried Oregano ½ tsp Balsamic Vinegar 1 Tbs Freshly Ground Black Pepper to taste Soft Goat’s Cheese 3 oz, crumbled Extra Virgin Olive Oil for drizzling

1 PREHEAT the oven to 400°F.

2 CUT the bell peppers in half lengthwise. Leaving the stem intact, cut out the core and seeds. If the peppers don’t sit level on your chopping board, cut a very thin slice off the bottom, being careful not to cut a hole in the pepper. Drizzle a little olive oil into an ovenproof dish and nestle the peppers inside.

3 IN a mixing bowl, combine the tomatoes, basil, oregano, olives and balsamic vinegar. Season generously with black pepper. Stir in the crumbled goat cheese then divide the filling among the pepper halves. Drizzle generously with olive oil.

4 BAKE for 30 minutes or longer, until the peppers are very soft.

5 SERVE with crusty bread to mop up the juices.