Bell peppers stuffed with expanded wheat
4 bell peppers
2 garlic cloves
100 g of ham in one piece
25-50 g of Lestello expanded wheat
2 spoons of grated yellow cheese
A couple of basil leaves
Peel the onion, garlic, and carrots. Grate the carrots and garlic on a large hole grater. Chop the onions and ham in small cubes. Stew all those together in oil. Take off the heat and mix with the expanded wheat, chopped basil leaves, and yellow cheese.
Wash the peppers, cut off the upper part and remove the seeds. Season with salt and pepper on the inside. Fill the peppers with the stuffing, cover with the top parts, and cook in the oven preheated to 180ºC. Bake approximately 25 minutes.