Summary

Ingredients

• 5 large bell peppers, red and yellow
• 24 cherry tomato (s) (3 tomatoes for every half a pepper)
• 3 hot peppers
• 3 clove (s) garlic
• 1 bunch fresh basil
• 150 g parmesan, rated
• 1 onion (s)
• salt and pepper
• olive oil
• Olives, black without stone, quartered, quantity as desired

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Instructions

1. Wash the peppers, cut one of them into cubes and place in a bowl. Halve the others, remove the seeds, place on a baking sheet with baking paper and lightly salt.
2. Wash the cherry tomatoes, cut in half and add to the bowl. Finely chop the peppers and garlic and add to the tomatoes. Roughly cut the basil and add to the vegetables. Cut the onion into half rings and place in the bowl with the olives. Mix everything well and season well with cheese, olive oil, salt and pepper. Let it steep for about 20 minutes and mix again and again.
3. Fill the peppers on the tray with the vegetable mixture, drizzle over the juice from the bowl. Bake in the oven at 180 ° C for 15-20 minutes, if you want the peppers to be very soft, leave them in the oven a little longer.
4. Serve with freshly baked baguette.