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Peppers Stuffed with Eggs and Prosciutto
Green pepper halves filled with a savoury egg custard of Asiago, prosciutto, basil and thyme, then baked in a shallow bath until the peppers are soft and the filling is set. Served warm.
- YieldServes 6
- Hands-on33 min
- Total1 h 28 min
- Difficulty
Ingredients
- 4large eggs
- 2large egg whites
- 2 tbspclub soda
- to tastehot pepper sauce, a few drops
- ½ cupAsiago or other mild yellow cheese, grated
- ½ cupprosciutto or Spanish ham, trimmed of fat and diced
- 1 tbspfresh basil, finely chopped
- 1 tspdried thyme
- to tasteblack pepper, freshly ground; go easy on salt, the ham is salty
- 6medium green bell peppers, halved lengthwise, cored and seeded
- to tasteolive oil, for greasing the dish
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