Baked Bell Peppers

Ingredients

• 4 red bell pepper halves
• 12 cocktail tomatoes
• 3 Garlic cloves
• 1 handful basil
• 4 tbsp olive oil (40 g)
• 2 tbsp white balsamic vinegar (30 ml)
• Salt
• ground black pepper

Instructions

1. 1.

   Wash the peppers, cut them in half lengthwise, remove seeds and strip off the white membranes while leaving the stems attached. Place the halves cut‑side up in a baking dish.

2. 2.

   Rinse the tomatoes, pat dry, slice them lengthwise and fill the pepper halves with the tomato pieces. Peel the garlic and thinly slice it; sprinkle over the peppers.

3. 3.

   Rinse the basil, shake off excess water, roughly chop the leaves and scatter over the peppers. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes. Serve the baked peppers as desired with marinated olives.