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Cordon Bleu pepper recipe from of 07-09-2007 [Updated on 28-08-2018]
Cordon Bleu peppers are my latest culinary experiment. Having a cooking blog gives you the incentive to taste new things, to be interested in new tastes and to open up to them. Since I started cooking constantly, I opened my tastes to 360 ° and I started eating foods that I never thought I'd try (like garlic, onions and peppers ehehehhe), it's a very nice thing, I recommend it.
This morning I post this recipe of cordon bleu with peppers that I made last night, this recipe usually likes even those who are not a fan of peppers and is also very digestible.
Method
How to make cordon Bleu from peppers
Roast the peppers by placing them on the baking sheet and baking for 30 minutes at 180 ° C.
Let them cool down a bit and clean them by removing the skin, the white filaments and the seeds inside them (gently, trying not to break them) with the help of a wet hand. Here you can find a guide on how to peel the peppers
Divide each pepper into 2 parts. Stuff the half pepper with a slice of cooked ham and a slice of cheese.
Close to wallets.
Beat an egg with a pinch of salt on a plate. Close the pepper, pass it in the egg and then in the breadcrumbs.
Fry the pepper cordon bleu, browning the pepper on both sides (about 4-5 minutes per side).
Drain the cordon bleu peppers on a paper towel and bring to the table.
Indeed and as I did not guess earlier
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great example of worthwhile material