Oven-baked peppers with cherry tomatoes
Ingredients
- 3 red peppers, seeded and cut in half
- 3 yellow peppers, seeded and cut in half
- 200g (2 punnets) baby vine tomatoes
- 3 garlic cloves, finely sliced
- olive/avocado oil, for drizzling
- salt and freshly ground black pepper,to taste
- 1 tub bocconcini (mozzarella balls), torn
Instructions
1
Preheat the oven to 200°C.
2
Place the peppers on a baking tray and fill with the tomatoes and garlic. Drizzle with the oil, season and roast for 30 minutes.
3
Remove from the oven and top with the mozzarella. Return to the oven and roast until the cheese has melted, about a further 10 minutes.
4
Serve immediately with crusty bread to soak up the juices.
