Red Peppers stuffed with Tomato
- Red peppers
- Tomatoes
- Olives
- Feta Cheese
- Quince Splashing Syrup
- Halve red peppers lengthways taking out seeds.
- On top place 2 cherry tomatoes or half a larger tomato, a black or green olive and a cube of feta cheese.
- Sprinkle lightly with olive oil and Quince Splashing Syrup.
- Bake at 170 for 20 minutes.
- Decorate each pepper with a fresh basil leaf or parsley.
- Serve hot or cold (can be made and refrigerated the day before).
Makes a beautiful looking party dish and great for vegetarians.
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