| Servings | Prep Time | Cook Time |
|---|---|---|
| 8 | 0 mins | 0 mins |
| 1. | Slice the top of the pepper and scoop out the seeds. Also take a sliver off the bottom of each one so they can stand in a baking tray lightly brushed with olive oil. |
| 2. | Into each pepper place a garlic clove, then top up with cherry tomatoes. |
| 3. | Sprinkle with oregano or another favorite herb and the parmesan cheese. |
| 4. | Finally drizzle over with a little olive oil, then bake in a pre-heated moderate oven 360 °F (180 °C) for about 35-40 minutes. |
| 5. | Note: I always make a large number at a time, firstly to be worth switching the oven on and secondly because they are equally tasty cold the next day. Just store in a sealed container in the fridge for up to 3 days. |
|
There are 79 calories in 1 serving of Mediterranean Peppers.
Calorie split: 44% fat, 46% carbs, 10% protein.
|
| Serving Size | 1 serving |
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