- 6 yellow peppers
- 500g ricotta cheese or goat's cheese
- small pack of cherry tomatoes
- drizzle of olive oil
- basil leaves
Cut each pepper in half and scoop out seeds. Put in a baking dish and fill each pepper with a dessertspoonful of cheese. Cut cherry tomatoes in half, place 3-4 halves on top of cheese and press in slightly. Drizzle with olive oil and scatter chopped basil leaves over each pepper. Cook in the oven at about 180?C for 40-45 minutes until the peppers are soft and slightly blackened.
- recipes Caroline Cowan
- pictures David Merewether