Mini pepper with Tomme Vaudoise and spicy tomato sauce

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34 min.
Cook/bake time 34 min.


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


  1. 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.

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