Chicken stuffed roasted red peppers

1) Pre-heat the oven to 180c.
2) Lightly toast the bread then whizz it in a mixer to make breadcrumbs.
3) Cut the red peppers in half and remove the seeds.
4) Except the cheese and cherry tomatoes, combine the ingredients in a bowl with your hands.
5) Divide the mixture into 4 and fill each pepper half.
6) Sprinkle the cheese evenly over filling on each pepper.
7) Place peppers and cherry tomatoes into a pan and roast for 30 to 40 minutes until the meat is cooked.
8) Let them cool a bit before serving with a lovely crisp salad.