1) For the peppers stuffed with vegetables, cut in the direction of the length 4 pepperoni long, clean them of seeds and filaments leaving the stalk. Sauté in a pan with a little oil 2 slices of homemade bread in cubes. Grid 3 thick slices of aubergine and courgette and cut into cubes. Combine the lily bread and vegetables in a large bowl, and mix in the pulp tomatoes chopped, 1 tablespoon of grain grated.

2) Distribute the mixture in the pepperoni, season them with a thread ofoil and an outlet of salt, then cover them with aluminum foil and cook them in oven to 180 ° C for 20-25 minutes. A few minutes before taking them out of the oven, remove the aluminum and let them brown on the surface. Serve i peppers stuffed with vegetables hot or cold.