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3 peppers
1 medium potato
1 medium courgette
1 red onion
3 tablespoons ‘taggiasche’ olives
60 gr provola cheese
4/5 ripe cherry tomatoes
3 tablespoons Pesto di Pra’
Wash peppers, remove their tops and seeds. Peel potatoes and cut them into cubes.
Bring a large pan of salted water to a boil, cook potatoes and peppers for 3 minutes.
Meanwhile cut the courgette, tomatoes, and the onion into pieces. Put the vegetables into a bowl, add olives, provola cheese in cubes and season with oil and salt.
Take the peppers out of the pan and place them in a baking greased bowl, drain the potatoes cubes and add them to the savoured vegetables.
Fill in the peppers with ratatouille, bake in the preheated oven at 180/200° for about 30 minutes or till vegetables soften. Serve stuffed peppers flavoured with plenty of Pesto di Prà.
(Recipe by Natalia Cattelani).
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