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Mini pepper with Tomme Vaudoise and spicy tomato sauce
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Meatless
34 min.
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Cook/bake time
34 min.
Ingredients
Serves 4
100 g of Tomme Vaudoise
1 egg
5 tablespoons of breadcrumbs
Salt and freshly ground black pepper
1 teaspoon noble sweet paprika
200 g of green mini pepper
250 g tomatoes, pitted and diced
1 red chilli peppers, pitted and diced
1 red onion, diced
½ bunch of basil, finely chopped
1 tbsp light balsamic vinegar
2 tbsp olive oil plus olive oil for frying
Preparation
Squash the Tomme Vaudoise with a fork in small pieces. Put in a bowl, add egg and breadcrumbs. Season with salt, pepper and paprika.
Cut the chili peppers lengthwise on one side. Fill the peppers with the Tomme-Vaudoise mixture. Put the stuffed peppers on eight shish kebab sticks.
Tomato, chili, onion and basil mix with balsamic vinegar and 2 tbsp olive oil and season with salt and pepper.
Heat some olive oil in a large frying pan and fry the peppers in each side for about 2 minutes.
Place the peppers with the tomato sauce.
Bon
Appétit
Cheese in this recipe
Tomme Vaudoise
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