2 large red peppers
3 tbsps extra-virgin olive oil
2 ripe tomatoes
110g / 4oz feta cheese, crumbled
Freshly ground black pepper
Fresh basil leaves, to garnish
Preheat to 180°C/Gas 4. Cut the peppers in half and remove the seeds but leave the stalks intact. Arrange the pepper halves in a lightly oiled baking tin.
Place the tomatoes in a bowl and pour over boiling water. Leave them for 1 minute, then drain them and peel the skins off. Cut into quarters and place two quarters into each pepper half.
Season the filled pepper halves and divide the remaining olive oil on top.
Roast for 50 minutes to 1 hour until the peppers are completely tender and lightly charred around the edges.