Cheesey BBQ stuffed peppers

These lovely charred peppers with their rich oozy filling make a delicious vegetarian main or BBQ side dish.

Ingredients

Serves: 2

Ready in: 30 mins

• 2 peppers, red or yellow
  
• 1 tsp olive oil
• 80g Brie, chopped into pieces
  
• 12 pitted black olives, halved
• ½ tbsp sundried tomato or green pesto
  
• Small handful basil
  

Method

1. Cut the peppers in half and scrape out the pith with a spoon, then rub with olive oil. Grill on a hot barbecue, cut-side down, for 10 mins, until charred and starting to soften.
   
2. Turn the peppers over, draining out any liquid. Divide the Brie and olives between the pepper halves. Return to the barbecue and grill, cut-side up, for 5-8 mins until the cheese is melted and the peppers are tender. If you want to brown the cheese, flash it under a preheated grill for a few minutes before serving.
3.  Divide the pepper halves between 2 plates and drizzle with a little sundried tomato or green pesto and top with basil leaves, to serve.