2 red peppers
2 oz small pasta shapes
1/2 onion
1 clove garlic
tin chopped tomatoes
salt and pepper
1 tbsp olive oil
4 sprigs fresh basil
1 oz cheddar cheese

Boil pasta in salted boiling water until cooked, drain. Halve and deseed red peppers. Peel and finely chop onion and garlic. Chop basil. Grate cheddar. Fry onion and garlic until softened. Add tomatoes, salt and pepper. Cook over medium heat for 10 minutes. Mix half tomato sauce with the pasta. Fill red pepper halves with pasta mixture, place in ovenproof dish. Spoon remaining tomato sauce, sprinkle with cheddar cheese. Bake at gas mark 5 for 10 minutes.

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