Stuffed Zucchini and Pepper Boats

Preheat the oven to 200°C (approximately 400°F).

Rinse the red bell peppers in hot water, cut in half and remove seeds and ribs. Drizzle the peppers with a little oil. Rinse the zucchini, cut in half lengthwise, scrape or cut out the pulp from inside and cut pulp into small cubes. Brush lightly with oil. Set pepper and zucchini halves with the openings upward in a greased baking dish and pre-bake for about 8 minutes.

Meanwhile, rinse and halve the yellow bell pepper and red peperoncini; remove seeds and ribs. Cut the yellow pepper into cubes about 1 cm (approximately 1/2 inch); cut the peperoncini slightly smaller. Rinse the tomatoes, remove stem approaches, quarter, remove the seeds and chop. Peel the garlic and the shallots and finely chop. Rinse the herbs, shake dry, pluck off the leaves and chop at will. In a pan heat 2 tablespoons oil and sauté the garlic and the shallots gently. Add the peperoncini, pepper and zucchini cubes and cook briefly. Add the herbs and tomatoes, mix everything and season with salt and pepper. Dice the cheese.

Fill the hollowed vegetable halves with the steamed diced vegetables and top with the cheese. Drizzle with the remaining olive oil, put back into the baking dish and bake again for about 10 minutes.