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.
Into each pepper place a garlic clove, then top up with cherry tomatoes.
Sprinkle with oregano or another favorite herb and the parmesan cheese.
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.
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.