Sometimes it is the simplest of lunches that are the most delicious. My husband Sacha has been away on a silent retreat for 12 whole days - personnally I could never imagine be silent for one day let alone 12 but he managed it and I am very proud of him. As he had been eating very simple food for the duration of the trip, I wanted to make something fairly plain for his return so I made stuffed peppers. Stuffed peppers always remind me of throwback 80's lunches but these were really delicious and I would definitely make them again.

Allow 1 pepper per person, cut in half and deseed and rinse in cold water to make sure any loose seeds are removed. For each pepper half, thinly slice three baby plum or cherry tomatoes. Place in the pepper and top with a few thin slices of fennel, 1 tsp of pesto, slithers of garlic and some torn basil leaves. Drizzle with olive oil and a good sprinkle of salt and pepper and roast in a hot oven for 30 - 40 minutes until the pepper is soft. When cooked, top with some more shredded basil leaves and a good grate of parmesan cheese and serve with the oil from the roasting pan spooned over. The pepper are particularly good with warm brown rice.