Baked peppers Italian style

Ingredients for 4 servings:

• 5 large bell peppers, red and yellow
• 24 cherry tomatoes (3 tomatoes for each half pepper)
• 3 Pepper
• 3 garlic cloves
• 1 bunch basil, fresh
• 150 g Parmesan, grated
• 1 onion(s)
• salt and pepper
• olive oil
• Black olives without stones, quartered, quantity as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy, suitable for an Italian evening or a barbecue with friends

Wash the peppers, dice one, and place it in a bowl. Halve and deseed the others, place them on a baking sheet lined with parchment paper, and lightly salt them. Wash and halve the cherry tomatoes, then add them to the bowl. Finely chop the chili peppers and garlic and add them to the tomatoes. Roughly chop the basil and add it to the vegetables. Cut the onion into half rings and add it to the bowl with the olives. Mix everything well and season with cheese, olive oil, salt, and pepper. Let it sit for about 20 minutes, stirring occasionally. Stuff the peppers on the baking sheet with the vegetable mixture and drizzle with the juice from the bowl. Bake in the oven at 180°C for 15-20 minutes; if you want the peppers to become completely soft, leave them in the oven for a little longer. Serve with freshly baked baguette.