Roasted bell peppers stuffed with cheese, tomatoes and black olive

 

Cut the bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stems. Sprinkle the insides of the bell peppers with salt and black pepper.     

Spoon the filling (diced zucchini, chopped green onion, stoned black olive, white cheese, cherry tomato) equally into each pepper cavity.

Place them to a parchment paper covered tray. Pour each bell pepper extra virgin olive oil.

Put the stuffed bell peppers to a 220° C pre-heat grill and cook until tender for about half an hour.

Remove the bell peppers to a serving platter. Sprinkle with basil leaves and serve immediately.