Roasted stuffed spicy peppers with Parma Ham


150 gr di bulgur wheat or couscous
1 tsp vegetable stock powder
4 spring onion, finely chopped
4 spicy green or sweet long red peppers, halved lengthways and deseeded
6 cherry tomat, quartered
2 tbsp fresh parsley, chopped
2 tbps olive oil
8 slice Parma Ham Ferrari.


Put the bulgur wheat or couscous in a heat-resistant bowl along with the vegetable broth and the spring onions. Add enough boiling water to cover the grains, then leave to soak and swell for 10 minutes.
In the meantime, preheat the oven to 190 ° C (170 ° C fan oven). Arrange the peppers halves, cut side up on a baking dish
in the bowl fluff up the bulgur wheat or couscous with a fork and stir in the tomatoes and parsley.
Spoon the mixture into the peppers and drizzle with olive oil. Bake for 15-20 minutes or until tender. Serve, topped with a slice of Parma ham Ferrari.