Vegetables stuffed with Entremont Emmental grated cheese
- 4 round courgettes
- 4 small yellow peppers
- 200g Entremont Emmental grated cheese
- 3 chicken breasts
- 1 egg
- 70g breadcrumbs
- 1 clove garlic
- 1 small Spanish onion
- ½ bunch chives
- 3 cl olive oil
- Salt and pepper
Slice the tops off the vegetables so they come up to the top of your dish or the OptiGrill Snacking & Baking SEB accessory. Empty the insides of the vegetables without piercing the sides and keep the flesh for another recipe (e.g. purée or chilled soup).
Mince the chicken breasts, finely chop the onion and chives then crush the garlic to a pulp. Mix the minced chicken with the onion, garlic and herbs then add 150g of Entremont Emmental grated cheese, the egg and the breadcrumbs. Season to taste and mix together well.
Stuff the vegetables with the chicken filling, sprinkle the remaining Entremont Emmental grated cheese over the top and drizzle over with olive oil. Bake for 25 minutes at high temperature (orange cooking setting). Finish cooking for about 10 minutes on the red setting.
Photo credits : Stéphanie Iguna @Geekandfood