These peppers stuffed with vegetables according to the Italian recipe are a real treat. Easy and quick to make, they can be eaten hot or cold.
Ingredients for 4 persons :
- 2 courgettes
- 5 tomatoes dried
- 2 shallots
- 3 strands of basil
- 400 g of 0% faisselle
- 2 eggs
- ½ tsp. of 4 spices
- 4 peppers (in different colors)
- 2 tbsp. tablespoons of olive oil
- 4 cow mozzarella balls
- 4 handles of rocket
- 4 slices of raw ham
- Coarse salt
- Salt, freshly ground pepper
Peppers stuffed with Italian vegetables
> Wash and grate the courgettes. Salt them with coarse salt to make them disgorged (about 15 minutes). Rinse them thoroughly.
> Slice the sun-dried tomatoes.
> Peel and chop the shallots.
> Wash and chop the basil.
In a salad bowl, combine the faisselle, the drained grated zucchini, the tomatoes, the shallots, the basil, the eggs, the spices, the salt and the pepper.
Mix and adjust the seasoning if necessary.
Preheat the oven to 180 ° C (th.6).
> Wash, cut the top of the peppers to form a hat then peel them. Place the peppers in a baking dish, garnish the inside with stuffing.
> Drizzle them with a drizzle of olive oil. Bake and cook for 25 to 30 minutes. 5 minutes before the end of cooking, sprinkle the peppers with mozzarella balls, so as to just brown them.
> Arrange the stuffed peppers on plates accompanied by a few arugula leaves and cured ham.
This recipe can be enjoyed hot or cold.
Find out more about the faisselle
Made from cow's, goat's or sometimes sheep's milk, faisselle is a very fresh cheese with a pronounced lactic aroma, and a moist and creamy texture. With a sweet and tangy flavor, it is a fresh and light dessert.
Recipe: A. Beauvais, Photo: F. Hamel