Stuffed Roasted Peppers

1. 4 peppers (red and yellow work better)
2. 20 cherry tomatoes
3. 4 cloves of garlic
4. a handful of fresh basil and marjoram
5. olive oil

Preheat oven to 220 degrees conventional,180 degrees fan forced. Slice peppers in half and scoop out all the seeds. Blanch the tomatoes in boiling water for around 5 seconds or until the skins can easily be pinched and removed. Remove all the skin from the tomatoes and stuff them in the peppers. Chop the garlic and herbs roughly and stuff in around the tomatoes.Sprinkle the whole lot with oil and bake covered lightly with foil for 10mins.Then cook for a further 5mins uncovered.Serve drizzled with balsamic vinegar or a scoop of cream cheese on top. Enjoy.