Bacon and Vegetables Milfoy
By: AngellovesCooking
Published: Wednesday, May 11, 2011 - 4:10am

Ingredients




8 small bell peppers
1 small zucchini
2 medium tomatoes
8 strips bacon
8 slices of cheese
1 spring onion
salt to taste
pepper mixture ор black pepper, coarsely ground, to taste
2 pinchs dried thyme
2 tablespoons olive oil+ extra for grilling vegetables
1/4 cup water

Preparation

1 Preheat oven to 180C. 2 With sharp knife, cut the tops of the bell peppers. Clean the seeds, lightly cut the tip to remain stable into the baking tray, and leave aside. 3 Cut a thin (maybe using a potato peeler) the zucchini and tomatoes (using a knife for :) tomatoes). 4 Heat a grill pan, sprinkle with a little olive oil and toast zucchini tomatoes slices for 1-2 minutes on both sides. Remove, sprinkle with salt and pepper and leave aside for 4-5 minutes. 5 Onto a Working board arrange a zucchini slice, place a bacon slice over it, then a cheese slice and a tomato - roll tight and put the roll inside a bell pepper and place into a suitable baking tray. Repeat procedure with the remaining bell peppers and products. 6 Sprinkle the stuffed bell peppers placed into the tray with finely chopped spring onion and olive oil. Sprinkle with dried thyme and salt and pepper to taste. Add water - just enough to cover the bottom of the tray. Grill into preheated to 180C oven about 15-20 minutes or until peppers soften and the edges get slightly toasted.

About


Very fragrant, fast, easy and tasty dish that could be served as an appetizer, side dish or as a light lunch or dinner - and the bacon, in combination with the rest of the ingredients, turns the simple stuffed peppers into an exciting culinary experience!!