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Ratatouille-stuffed peppers and Pesto di Pra’
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Ratatouille-stuffed peppers and Pesto di Pra’

Ratatouille-stuffed peppers and Pesto di Pra’

per 4
for  4
Easy
Easy
Ingredients for 4 people:

 

  • 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’

 

Procedure

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).

 

See also

Recipe prepared with

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