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Mini pepper with Tomme Vaudoise and spicy tomato sauce

Mini pepper with Tomme Vaudoise and spicy tomato sauce


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

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.

Cheese in this recipe

Source of recipes

Recipe: Julia Skowronek, Picture: Brigitte Sporrer (c) Dorling Kindersley Verlag GmbH, Munich

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