Stuffed Bell Peppers With Brie

• 4 red peppers
• 8 teaspoons tapenade (olive and caper if you can get it)
• 150 g cherry tomatoes, halved
• 25 g pitted black olives, chopped
• 2 tablespoons toasted pine nuts
• 225 g brie cheese, chopped
• fresh ground black pepper (optional)
• fresh basil leaf
• olive oil, to drizzle

1. Cut the peppers in half through the stalk and remove the seeds.
2. Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the Brie.
3. Place them in a roasting tin with a drizzle of olive oil and bake at 200u0b0C/400u0b0F for 20-25 mins until the peppers are tender.
4. Serve warm with crusty bread and salad.

red peppers, tapenade, cherry tomatoes, black olives, nuts, brie cheese, fresh ground black pepper, fresh basil leaf, olive oil

Taken from www.food.com/recipe/stuffed-bell-peppers-with-brie-270427 (may not work)