Stuffed Sweet Pointy Peppers

4 pointed peppers, halved and seeds removed
16 cherry tomatoes, halved
2 tbsp black and green olives in brine, drained
2 garlic cloves, chopped
Handful of basil, roughly chopped
4 tbsp olive oil
2 tbsp balsamic vinegar

Preheat the barbeque to medium hot. Place peppers onto a roasting tray or cookie sheet lined with parchment paper.
Prepare tomatoes, olives, garlic and basil, fill pepper halves, using only ½ the basil. Drizzle with oil and vinegar and season.
Barbeque for 15 – 20 minutes until the peppers can be pierced with a fork. Sprinkle peppers with remaining basil before serving.

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