Peppers with Cheese Filling

Ingredients

• 2 red bell peppers
• 2 green bell peppers
• 2 Zucchini
• 2 carrots
• 1 leek
• 2 shallots
• 2 Garlic cloves
• 1 cup crème fraîche
• 100 g grated cheese
• 1 bunch Basil
• 100 g cocktail tomatoes
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the red bell peppers, quarter them and remove the seeds.

2. 2.

   Wash the green bell peppers, halve them and remove the seeds.

3. 3.

   Wash the zucchini, cut it in half lengthwise and scoop out the flesh with a spoon to create boats.

4. 4.

   Peel the carrots and dice finely.

5. 5.

   Wash, trim and dice the leek finely.

6. 6.

   Peel and finely chop the shallots and garlic cloves.

7. 7.

   Wash the tomatoes and slice them.

8. 8.

   Mix the diced carrots, leek, scooped zucchini flesh, shallots, garlic and crème fraîche. Fold in chopped basil, season with salt and pepper. Stuff the peppers and zucchini boats with this mixture and sprinkle grated cheese on top. Top with tomato slices and bake in a preheated oven at 180 °C (convection) for about 20–25 minutes until golden brown.

9. 9.

   Serve hot, optionally garnished with fresh basil leaves.