1 hour and 5 minutes

yellow and green peppers, 4
Provola cheese, 7 oz
breadcrumbs, 6 tablespoons
thyme, 1 tablespoon
extra virgin olive oil, 1 tablespoon
salt, to taste
pepper, to taste
mix seeds, 1 tablespoon


Roast the peppers whole on the contact grill, turning frequently. When they are uniformly roasted put them in a paper bag for food for 20′.
Peel them and divide them into strips rather large.
Cut the cheese into dices.
Cover each layer of pepper with cheese, thyme and the seeds and gently so as not to break the layer, roll up the peppers themselves, roll them in bread crumbs and then place them in a baking dish lightly greased with olive oil.
Irrigate the peppers with a little oil, season with salt and bake at 356°F degrees for 10-15 minutes.

Thanks to Essenza di Vaniglia.