Ratatouille-stuffed peppers and Pesto di Pra’

for 4

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).