Red Peppers Roasted with Cherry Tomatoes

For 4 people:

4 red peppers

1 lb cherry tomatoes

4 teaspoons runny honey

olive oil

sea salt and freshly ground black pepper

flat-leafed parsley to serve.

Cut the peppers in half from stem to the base, leaving on green stalk. Remove seeds and pith. Halve the cherry tomatoes and fill the peppers with the tomatoes. Place on a baking tray, drizzle over the honey and a little olive oil, season with salt and pepper and bake in hot oven for half an hour, or until the peppers are wilted and patched with brown.  Garnish with the parsley and serve.

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