Stuffed Peppers and Zucchini
Rinse and halve Hungarian peppers and remove seeds.
Rinse and halve red peppers and remove seeds.
Rinse zucchini and halve lengthwise, scrape out pulp with a spoon.
Peel and finely chop carrots.
Rinse leek and dice finely.
Peel shallots and garlic and chop finely.
Rinse and slice tomatoes.
Combine carrots, leeks, zucchini pulp, shallots, garlic and creme fraiche and mix well. Add chopped basil and season with salt and pepper. Stuff peppers and zucchini with the mixture and top with tomato slices. Bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes or until golden brown. Remove from the oven and serve.