Tomatoes Stuffed with Bell Peppers Cream and Crunchy Bread

Ingredients for cooking

8 tomatoes (medium size)
1 yellow bell pepper
1 small slice of bread (40 gr)
30 gr breadcrumbs
¼ spring onion
1 garlic clove
Aromatic herbs mix (oregano, basil, parsley, marjoram)
Evo oil
120 ml Hoplà for whipping and cooking sugarless
Salt, Black pepper
Slices of bread to serve

Preparation

Wash the tomatoes, cut off the top (save it) and remove the flesh. Put a pinch of salt in the tomatoes and let them drain upside down for 10 minutes. Add oil and bake at 190° for 10 minutes. Remove from the oven.

Lightly fry minced aromatic herbs, spring onion and garlic all together, add the chopped bell pepper (save some cubes for the decoration) salt, black pepper, breadcrumbs and cook until the cooking stock dries. At the end of the cooking, dip a slice of bread in the mixture and blend, then add the Hoplà for whipping and cooking sugarless.

Stuff the tomatoes with the filling and bake them for another 10 minutes. Toast the slices of bread and use to serve with tomatoes placed on them. Decorate with bell pepper cubes and minced aromatic herbs.

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