Roasted Red Peppers With Tapenade

• 4 red capsicums (halved and deseeded)
• 3 tablespoons olive oil
• 100 g pitted black olives
• 2 garlic cloves (roughly chopped)
• 1 tablespoon oregano (fresh and chopped)
• 4 tablespoons sun-dried tomato paste
• 250 g tofu
• 200 g cherry tomatoes (halved)
• chopped fresh parsley (for garnish)
• salt and pepper

1. Pre-heat oven to 200C.
2. Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper.
3. Roast in oven for 25-30 mins, until lightly browned.
4. To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender.
5. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
6. Pat the tofu dry on kitchen paper and cut 1cm dice.
7. Toss in a bowl with the tapenade.
8. Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
9. Transfer to serving plates and scatter liberally with plenty if chopped parsley.

red, olive oil, black olives, garlic, oregano, tomato paste, tofu, cherry tomatoes, fresh parsley, salt

Taken from www.food.com/recipe/roasted-red-peppers-with-tapenade-370059 (may not work)