Baked Peppers with Cream Cheese and Prosciutto, with Crispy Breadcrumbs and Hazelnuts
Green peppers filled with a cream cheese, parmesan and prosciutto mixture, topped with a crunchy hazelnut breadcrumb crust and baked.
Ingredients
| 4 | medium green peppers | |
| — | olive oil and a little salt, for the peppers | |
| 300 g | cream cheese | |
| 50 g | freshly grated parmesan | |
| 70 g | prosciutto, finely chopped | |
| 2 | large eggs, lightly beaten | |
| 1 tsp | 5 ml | chopped fresh thyme |
| 1 tbsp | 15 ml | chopped fresh basil |
| 50 g | white bread, from the middle, cut into cubes | |
| 20 g | hazelnuts | |
| 1 pinch | Maldon salt | |
| 2 tsp | 10 ml | olive oil |
Instructions
For 2 large or 4 small servings. Heat the oven to 180°C. Prepare a tray and line it with baking paper. Cut the peppers in half lengthwise and, using a sharp knife, remove the seed cores and ribs. Brush the insides with a little olive oil and sprinkle with a little salt. In a bowl, combine the cream cheese, parmesan, prosciutto, thyme and basil. Add the lightly beaten eggs and mix everything well. Distribute this mixture into the peppers. I do not add salt, as the salt present in the prosciutto and parmesan is enough for me. For the crumbs, grind the bread, hazelnuts and a pinch of salt in a food processor into coarse crumbs. Add the olive oil and briefly blitz the mixture again, until the bread is moistened by the olive oil. Sprinkle the crumbs over the peppers. Arrange the peppers in the tray and bake for 40 minutes. Serve warm or cold with a tomato salad.