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
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Squash the Tomme Vaudoise with a fork in small pieces. Put in a bowl, add egg and breadcrumbs. Season with salt, pepper and paprika.
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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.
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Tomato, chili, onion and basil mix with balsamic vinegar and 2 tbsp olive oil and season with salt and pepper.
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Heat some olive oil in a large frying pan and fry the peppers in each side for about 2 minutes.
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Place the peppers with the tomato sauce.
Bon
Appétit
Appétit
