The dish I'm about to introduce is another creation of our dear Paula, is delicious hot or cold, and includes first and second set. I recommend you try it for its speed of execution, for his stage presence, the scent that would wake a hibernating bear and her rustic feel, but at the same time fresh and lively, given the presence of peppers.
Ingredients for 4 people:
1 large yellow bell pepper
1 large red bell pepper
80 g cooked ham
100 grams Fontina
250 g minced veal
3 tablespoons grated cheese
80 g rice
1 egg
chive
a handful breadcrumbs
nutmeg
capers
salt
pepper
oil
Procedure:
Wash peppers, cut into 2 from the belly and remove the seeds and filaments.
Separately, in a bowl, prepare the filling: Cut the cooked and the cheese leaving two slices, add the ground beef, rice already cooked and drained capers, egg, Parmesan, a handful of breadcrumbs, a wire oil, salt, pepper, nutmeg, and if you like a bunch of chives. Mix everything. Put in a baking dish a little oil, place the peppers and fill with the mixture, then put half a slice of fontina cheese on each pepper and sprinkle with breadcrumbs and a drizzle of oil. Bake at 200 degrees for about 30 minutes.