Stuffed Peppers with Herbes de Provence Recipe

Ingredients : Serves 4

4 green (bell) peppers
2 onions, chopped
225 g/8 oz mushrooms, chopped

2 eggs, beaten
100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
50 g/2 oz/1 cup fresh breadcrumbs

30 ml/2 tbsp chopped parsley

A pinch of grated nutmeg
Salt and freshly ground black pepper

4 tomatoes, skinned, seeded and chopped
250 ml/8 fl oz/1 cup creme fraiche

250 ml/8 fl oz/1 cup dry white wine
15 ml/1 tbsp Herbes de Provence (basil, rosemary, garlic)

Method :

Cut a lid off each pepper and remove the seeds. Mix together the onions, mushrooms, eggs, cheese, breadcrumbs, parsley and nutmeg and season to taste with salt and pepper. Fill the peppers with the mixture and stand them in an ovenproof dish just large enough to hold them. Mix together the tomatoes, creme fraiche and wine, season with the herbs, then pour over the peppers and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes.