Ingredients for 4 people:2 zucchini2 bell peppers1 jar Ribollita (500 g)½ jar Balsamic Onion Compote200 g pecorino cheese aged 12 months fresh breadcrumbs made from 4-5 slices of Tuscan bread (day old, without the crust)2 fresh onions7-8 tbsp Extra Virgin Olive Oil salt
Put a little water in a saucepan and bring it to the boil.
In the meanwhile wash the zucchini, cut off both ends and slice them in half lengthwise. When the water boils add a pinch of salt and emerge the zucchini for 5 minutes, then remove them and use a teaspoon to empty out the “flesh”. While they are cooling down, prepare the filling: put into the food processor the Ribollita, half a jar of Onion Compote, fresh breadcrumbs from 2-3 slices of Tuscan bread, 150 g of grated pecorino cheese, the "flesh" removed from the zucchini and a pinch of salt. Blend slightly to obtain a fairly smooth mixture (if it’s too liquid you can add some more bread). Prepare the peppers: wash and dry them, cut off the “top” and remove the stalk (from the top) the seeds and the white filaments inside. Clean the onions, slice them thinly and dice the tops that you cut off the peppers. Grease an oven dish with 6-7 tablespoons of oil and distribute the sliced onion and the pieces of pepper in it with a little salt.
Fill the vegetables with the mixture you have prepared (taste to see if it needs salt) and place them in the oven dish.
To finish off, mix the remaining breadcrumbs with 50 g of grated pecorino and sprinkle the mixture over the peppers and zucchini.
Drizzle a few tablespoons of oil on top and bake in a preheated oven, at 180-200 °C, for 40 minutes, checking from time to time to see how they are doing and basting the vegetables with the sauce that forms in the dish.