Pepper and Mozzarella Gratin with Filo

Preheat the oven to 200°C (approximately 400°F). In a saucepan, bring the broth to a boil. Rinse the peppers, cut in half lengthwise, remove the seeds and ribs, cut into bite-size cubes and cook in a pot of boiling salted water until tender, 4-5 minutes. Remove and drain. Cut the mozzarella into small cubes. Peel the shallot and finely chop.

Heat the butter in a saucepan and saute the shallot until translucent, add the flour and let brown slightly, stirring constantly. Add the broth to the roux, and thicken, stirring constantly, then remove from the heat. Stir in the creme fraiche, lemon juice and egg yolks and season with salt and pepper.

Stir the peppers together with the mozzarella into the sauce, add the parsley and mix everything together well. Spoon into 4 ovenproof ramekins and sprinkle with the cheese. Cut the filo pastry to the size of the ramekins.