2 pointed peppers
150 g cherry tomatoes
1 red onion
1 clove of garlic
3 to 4 slices of Parma ham
½ tablespoon pesto
2 tablespoons cream cheese or crème frache
4 tablespoons grated (mozzarella) cheese
Fresh basil for garnish, if desired
Heat the oven to 200 degrees. Cut open the pointed peppers lengthwise and remove the seeds and stalks. Cut the tomatoes into quarters and chop the onion and garlic.
Mix the tomatoes, onion, garlic, pieces of Parma ham, pesto and cream cheese together in a bowl. Place the peppers on a baking tray lined with baking paper or in an oven dish and fill them with the pesto mixture. Sprinkle with a little cheese and put them in the oven for about 15 minutes. Garnish with some fresh basil, if desired.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.