Mini pepper with Tomme Vaudoise and spicy tomato sauce
100 g of Tomme Vaudoise
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
Time required: 35 Minutes
Squash the Tomme Vaudoise with a fork in small pieces. Put in a bowl, add egg and breadcrumbs. Season with salt, pepper and paprika.
2 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.
3 Tomato, chili, onion and basil mix with balsamic vinegar and 2 tbsp olive oil and season with salt and pepper.
4 Heat some olive oil in a large frying pan and fry the peppers in each side for about 2 minutes.
5 Place the peppers with the tomato sauce.