MAKES 16 PIECES
PER PEPPER QUARTER
17 CALORIES
0.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
2 red peppers
2 yellow peppers
8 cherry tomatoes
1 garlic clove, finely chopped
1 tablespoon runny honey
freshly ground black pepper
16 basil leaves
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Cut the peppers into quarters, remove the seeds and place the pepper quarters on a non-stick baking tray.
3 Cut the cherry tomatoes in half and place a half tomato in each pepper quarter. Sprinkle with chopped garlic and black pepper. Drizzle the honey over and bake in the oven for 15–20 minutes.
4 When cooked, allow to cool and garnish each pepper quarter with a basil leaf.
TIP Once the peppers are cooked, spike each quarter with a cocktail stick to make them easier to handle
