Preheat the oven to 200C/400F/Gas 6.
Combine the Brie, bread, basil and oil in a bowl and season with salt and freshly ground black pepper. Stuff the mixture into the red pepper half.
Place the pepper onto a baking tray and roast for 10-12 minutes, or until the pepper has softened and the stuffing is golden-brown. Serve on a bed of flatleaf parsley leaves.
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