Peppers stuffed with Friscous® and vegetables

Put the Friscous® in a bowl and lightly moisten it with water at room temperature. Wash the tomatoes, cut them into small cubes and set aside. Wash the zucchini, slice them thinly and keep in a bowl. Prepare a mixture with the herbs, garlic and half of the capers. Heat a tablespoon of oil in a non-stick pan and sauté the herb mixture for a few seconds. Add the zucchini and after a couple of minutes the tomatoes, stir and immediately turn off the heat. Let cool and add the moistened Friscous®, the cheeses and the remaining capers. Add pepper and salt and mix all the ingredients thoroughly. Wash the peppers and cut off the cap with the stem, leaving at least 1 cm from the edge. Remove the seeds, salt the inside and arrange them in a baking pan. Brush the sides of the peppers with a little oil, fill them with the Friscous® filling and drizzle with the remaining oil. Cover with the cap and bake in a preheated oven at 180°C for 30 minutes. After this time, remove the cap and continue cooking for another 10 minutes.