- A red pepper per person
- Enough cherry tomatoes to fill the pepper
- 75g mozzarella
- 1 clove of garlic
- 1 pudding spoon of olive oil
- Salt and pepper
- A sprig of parsley, for decoration
Cut the top off the pepper and core it. Discard the seeds and core. Keep the top to be used as a lid.
Get the oven on at 180 degrees.
Find out how many cherry tomatoes you will need by filling the pepper with them. Now cut the tomatoes into halves. Pop them in a bowl. Add in the olive oil. Stir it all together. Peel and finely cut the garlic. Add it to the tomatoes. Mix together again.
Chop the mozzarella up and add to the tomatoes. Season now with salt and pepper. Mix.
Now stuff the pepper full of the tomatoes. Press them down with the back of a spoon so it all fits.
Grab a baking tray and pop some tin foil on. Chuck a slug of olive oil on the tin foil and then place the pepper on, standing upright. Pop the "lid" on and press down. Cover with some more tin foil (see video) and then bung in the oven for 17 mins. After 17 mins is up, take the tin foil off the top and lob it back in for 3 more mins.
Chop up some parsley and decorate. Eat!