Baked Peppers with Bread

Servings: 4
Prep time: 30
Cooking time: 30
INGREDIENTS
  • - 2 bell peppers, yellow
  • - 2 bell peppers, green
  • - 2 bell peppers, red
  • - 24 cherry tomatoes
  • - 1 tablespoon capers
  • - 60 g of green olives
  • - 100 g of cheese
  • - 1 tablespoon chopped parsley
  • - 200 g of crumb
  • - 250 g of cottage cheese
  • - 1 teaspoon grated lemon rind
  • - 1 bunch of mixed salad greens
  • - Baking paper
  • - Extra virgin olive oil
  • - salt
INSTRUCTIONS
  1. Wash the peppers, cut in half and remove the seeds inside. Coat with a sheet of baking paper large terracotta baking dish.
  2. Break up the mane crumbs, put it in a bowl and moisten with a little water, add the ricotta, pecorino cheese into cubes, the chopped capers and black olives in round slices. Stir. Complete with parsley and cherry tomatoes into wedges, add a pinch of pepper and salt to taste.
  3. Salt the inside of the peppers and fill them with the stuffing of bread. Place them in the baking dish and bake at 160 ° C for about 30 minutes.
  4. Mix the lemon zest with 3-4 tablespoons of oil. Wash and slice the salad of the season.
  5. Put three half peppers of different color in the center of four plates, surround them with the salad, season with aromatic oil and serve at room temperature.