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🍽️ Stuffed Pepper and Zucchini Gratin

285 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 green pointed peppers
• 2 zucchini
• 2 carrots
• 1 leek
• 2 shallots
• 2 garlic cloves
• 1 cup crème fraîche
• 100 grated cheese
• 1 bunch basil
• 100 g cherry tomatoes
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the red bell peppers.
2. 2. Cut the red bell peppers into quarters.
3. 3. Remove the insides and seeds from the red pepper quarters.
4. 4. Thoroughly wash the green bell peppers.
5. 5. Cut the green bell peppers in half lengthwise.
6. 6. Remove the insides and seeds from the green pepper halves.
7. 7. Thoroughly wash the zucchini.
8. 8. Cut the zucchini in half lengthwise.
9. 9. Take a spoon and scoop out the flesh from the center of the zucchini halves.
10. 10. Make sure the zucchini halves remain intact like small boats.
11. 11. Peel the carrots.
12. 12. Dice the carrots into very small cubes.
13. 13. Thoroughly wash the leek.
14. 14. Remove the hard ends and any dirty leaves from the leek.
15. 15. Dice the leek into very small cubes.
16. 16. Peel the shallots.
17. 17. Peel the garlic cloves.
18. 18. Finely chop the shallots and garlic.
19. 19. Thoroughly wash the tomatoes.
20. 20. Slice the tomatoes into round slices.
21. 21. Place the diced carrots into a bowl.
22. 22. Add the diced leek pieces to the bowl.
23. 23. Add the scooped-out zucchini flesh to the bowl.
24. 24. Add the finely chopped shallots to the bowl.
25. 25. Add the finely chopped garlic clove to the bowl.
26. 26. Add the Creme Fraiche to the bowl.
27. 27. Mix all ingredients in the bowl thoroughly.
28. 28. Finely chop the fresh basil.
29. 29. Fold the chopped basil into the vegetable cream filling.
30. 30. Season the filling with salt to taste.
31. 31. Season the filling with freshly ground pepper to taste.
32. 32. Fill the red pepper quarters with the vegetable cream mixture.
33. 33. Fill the green pepper halves with the vegetable cream mixture.
34. 34. Fill the zucchini boats with the vegetable cream mixture.
35. 35. Sprinkle cheese over the stuffed peppers and zucchini.
36. 36. Place the tomato slices on top of the stuffed vegetables.
37. 37. Preheat the oven.
38. 38. Set the oven temperature to 180 degrees Celsius.
39. 39. Select the heating mode for top and bottom heat.
40. 40. Place the stuffed vegetables into the preheated oven.
41. 41. Bake the dish for about 20 to 25 minutes.
42. 42. Remove the dish from the oven when it is golden brown on top.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 19 g