175 g (6 oz) butternut squash, peeled, deseeded and cut into small chunks
1 small red onion, roughly chopped
2 tablespoons black olive tapenade
75 g (3 oz) soft goats' cheese, crumbled
2 tablespoons fresh breadcrumbs
1 tablespoon grated Parmesan cheese
crusty bread (optional)
Heat 1 tablespoon of the oil in a large frying pan, add the peppers, cut side down, and cook for 2 minutes, then turn the peppers over and cook for a further 2 minutes. Remove from the pan.
Meanwhile, heat the remaining oil in a separate frying pan, add the squash and onion and cook for 5 minutes until slightly softened. Remove from the pan and toss with the tapenade in a bowl, then add the goats' cheese and gently toss together.
Spoon the mixture into the pepper halves, then place the peppers in a roasting tin and scatter with the breadcrumbs and Parmesan.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the tops are golden and cooked through. Serve hot with a simple salad and crusty bread, if liked.