Stuffed Capsicum

3 Capsicum, halved, seeds removed
1/4 cup (60ml) olive oil
150g ricotta cheese
150g cherry tomatoes, halved
1 small red onion, thinly sliced
Grated rind of 1 lemon
1 garlic clove, crushed
1/2 cup torn basil leaves

Preheat oven to 180'C.
Toss the capsicum in half the oil, then place on a baking tray.
Combine the ricotta, tomatoes, onion, rind, garlic and half the basil, then use to fill the capsicum.
Drizzle the remaining oil and bake for 20-25 minutes. Garnish with remaining basil.