Port Salut Stuffed Peppers (serves 3 as a side dish or starter)
3 peppers (any colour), halved (with the stem left on) and seeded
24 cherry tomatoes, halved
100g mixed olives
185g wedge port salut, rind cut off and diced
Drizzle olive oil
Fresh basil for garnish
1) Preheat the oven to 180C. Parboil the pepper halves for 5 minutes, drain and set aside on a roasting tray. Stuff the peppers with the cherry tomatoes, capers, olives, and drizzle with a bit of olive oil.
2) Top with the port salut and bake in the oven for 40 minutes. Garnish with basil and serve- as a starter with salad, or as a perfect side dish.