Stuffed peppers with Caciotella Tomasoni

Tomasoni product
Tomasoni product
4 medium bell peppers (red yellow and green)
250g of Caciotella Tomasoni
2 spoons of runny cream
4 eggs
Extra virgin olive oil
Side dish

Lavate e asciugate i peperoni, togliere loro il gambo. Eliminare i semi e le pellicine interne senza romperli. Mettere 220 g circa di Caciottella Tomasoni in una terrina e lavoratela con le uova.

Wash and dry the peppers and remove the stalk, then clean off the seeds and the inner skin, without breaking them. Put 220g of Caciotella Tomasoni in a bowl and mix with the eggs. Using a spoon fill the peppers with the compost and place in a lightly greased baking tray. Mix the remaining cheese with the cream in a bowl and spread over each pepper; drizzle with some olive oil and sprinkle with salt. Cook in the oven at 180 °C for 20 minutes or until the peppers are golden.

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