Preheat the oven to 200C/Fan180C/Gas Mark 6. Place the peppers cut side up in a large ovenproof dish. Divide the cherry tomatoes between the pepper halves. Tuck in the garlic slices and black olives. Evenly scatter over the feta cheese and pinenuts. Drizzle with olive oil and season with pepper.
Bake for 45-50 minutes or until the peppers are soft and the tomatoes start to release their juices. Garnish with basil leaves and serve straight away with a little Gem, radish and carrot salad.