Grilled Bell Peppers with Tomato Filling

Ingredients

• 4 red bell pepper halves
• 3 tbsp olive oil
• Salt
• 500 g cherry tomatoes (red and yellow)
• 2 shallots
• 3 fresh garlic cloves
• 1 handful basil
• 2 tbsp balsamic vinegar
• black pepper

Instructions

1. 1.

   Wash the bell pepper halves, cut them lengthwise in half, and remove the seeds. Brush the cut surfaces with ½ tbsp oil, season with salt, and place them cut side down on a hot grill. Let brown for 8–10 minutes.

2. 2.

   Meanwhile, clean and wash the tomatoes, then halve them. Peel the shallots and garlic; finely dice the shallots and slice the garlic thinly. Wash the basil, shake off excess water, pluck the leaves, and finely chop. Combine the basil, garlic, shallots, balsamic vinegar, 2 tbsp oil, salt, and pepper with the tomatoes and taste.

3. 3.

   Brush the skin side of the bell peppers with the remaining oil, flip them over, and fill them with the tomato salad. Cover with a lid or foil and grill for about 5 minutes. Then arrange on a large platter and serve.