With a very aromatic, summery filling
Method
Carve and open lids on the peppers. Remove the seeds
Finely chop the lids from the peppers, tomatoes, garlic, herbs, sun-dried tomatoes and ham (optional)
Put everything in a bowl together with the bread crumbs, the grated cheese and the olive oil and mix
Add salt and pepper
Preheat the oven at 180 degrees without the fan
Pour a little oil on the peppers, salt them and fill them
Bake for 35 minutes
If you want, add Cretan gruyere in pieces on top and bake for another 7 minutes at 200 degrees with the fan on
Ingredients
12 pointy peppers
90 g dried tomatoes
300 g fresh tomatoes diced
60 g hard cheese grated
80 g breadcrumbs
10 g fresh basil, finely chopped (or as much as you like)
3 cloves of garlic
150 g cheese (Gouda, Cheddar or similar)
100 g cooked ham, finely diced (optional)
100 ml olive oil
salt + pepper
