This simple vegetable side is a variation on a recipe I learnt from my mum, a staple at every lunch party she hosted. These stuffed roasted red peppers are so easy to make, require few ingredients, and ooze flavour. The recipe I’m sharing with you today uses melted vegan cheese to top the tomatoes, this is optional and can be done with or without. I like to accompany this dish with a big salad, like my perfect Spiced Sweet Potato and Green Lentil Salad and a creamy such as my Avocado Hummus
4 red peppers
500g cherry tomatoes
1 cup fresh basil leaves
2 cloves of garlic
Salt and pepper to taste
50g vegan cheddar, grated (I use the brand Violife)
Preheat the oven to 190°C/375°F.
Slice the red peppers in half and remove any seeds, place on a roasting tray.
Halve the cherry tomatoes and evenly distribute, placing them inside the red peppers.
Crush the garlic, and mince the basil. Place both onto of the peppers.
Drizzle with olive oil, and season with a generous amount of salt and pepper.
Place in the oven to cook for 40 minutes. Remove from the oven and top with the grated cheese before cooking for another 15 minutes.
Serve hot, or cool.