Italian stuffed pointed pepper

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Delicious stuffed pointed peppers with tomatoes, Parma ham, garlic and a creamy pesto sauce


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.
stuffed pointed pepper 01
stuffed pointed pepper 01

stuffed pointed pepper 01

stuffed pointed pepper 01
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.
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