Tomato-stuffed peppers

You can stuff a pepper with lots of things. For example, rice, cheese, and sautéed vegetables for a main course – but for a first course it’s nice to keep things light. These are cheerful and flavorful, with a little chèvre sneaked in or not, and they do wonders to brighten a buffet table. This recipe is
easily multiplied.

Makes: 2 servings

1 orange pepper
2 tablespoons (30 mL) tapenade
4 fresh basil leaves
1 ripe tomato, quartered
2 garlic cloves, thinly sliced
Extra virgin olive oil, for drizzling
Salt and pepper

Heat the oven to 375°F (190°C). Cut the pepper in half lengthwise, leaving the stems intact. Remove the seeds, and place the pepper halves in a small baking dish. Spread a spoonful of tapenade on the bottom of each pepper half. Lay two basil leaves in each, then place two tomato quarters in each pepper half, seed side up. Scatter over the sliced garlic. Drizzle with olive oil, and season with salt and pepper. Bake until the pepper is completely soft and getting dark around the edges, about an hour. Serve with crusty bread.

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Excerpted from French Taste by Laura Calder. Copyright 2009 by HarperCollins Publishers Ltd. Excerpted with permission by HarperCollins Publishers Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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