Ingr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n 4 Poivrons (rouges ou jaunes) Pr\u00e9paration<\/strong><\/p>\n 1.Laver les poivrons et couper leurs sommets. Retirer les graines contenues \u00e0 l’int\u00e9rieur. Suggestion : accompagner de riz, de champignons, d’un canap\u00e9 de m\u00e2che.<\/p>\n","protected":false},"excerpt":{"rendered":" Un bon plat aux accents du Sud !<\/p>\n","protected":false},"author":18,"featured_media":2929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[108,215,271],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/poivron-farci-1.jpg?fit=500%2C355","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":101,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/22\/101-chopska-salata-chopska-salade\/","url_meta":{"origin":393,"position":0},"title":"Chopska salata (chopska salade)","date":"22 mai 2009","format":false,"excerpt":"Une recette bulgare rapide et tr\u00e8s fra\u00eeche.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/shopska_salad.jpg?fit=1200%2C901&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":396,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/04\/396-cake-au-thon-et-aux-poivrons\/","url_meta":{"origin":393,"position":1},"title":"Cake au thon et aux poivrons","date":"4 ao\u00fbt 2009","format":false,"excerpt":"Un vrai r\u00e9gal !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/cake_thon_3-poivrons-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1496,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/22\/1496-lasagnes-aux-legumes-du-soleil\/","url_meta":{"origin":393,"position":2},"title":"Lasagnes aux l\u00e9gumes du soleil","date":"22 mai 2010","format":false,"excerpt":"C\u2019est long \u00e0 faire mais c\u2019est tellement bon que \u00e7a en vaut largement la peine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-aux-legumes-du-soleil-1.jpg?fit=500%2C372&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2822,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/06\/27\/2822-confiture-de-petales-de-rose\/","url_meta":{"origin":393,"position":3},"title":"Confiture de p\u00e9tales de rose","date":"27 juin 2011","format":false,"excerpt":"Le plaisir gustatif est garanti par cette confiture de p\u00e9tales de rose tr\u00e8s parfum\u00e9es. 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\n300 g fromage de brebis
\n3 petites tomates
\n2 \u00e9chalotes \u00e9minc\u00e9es
\n3 gousses d’ail \u00e9minc\u00e9es
\n2 cuill\u00e8re \u00e0 soupe d’huile d’olive
\n60 g d’olives vertes
\n60 g d’olives noires
\nsel, poivre
\n1 persil hach\u00e9
\n1 c. \u00e0 caf\u00e9 de thym frais<\/p>\n![\"poivron-farci\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/08\/poivron-farci-1.jpg?resize=500%2C355\" "\\"poivron-farci\\"")
<\/p>\n
\n2.\u00c9craser le fromage de brebis \u00e0 la fourchette.
\n3.Blanchir les tomates quelques secondes \u00e0 l’eau bouillante. Passer sous l’eau froide, enlever la pelure, \u00e9p\u00e9piner et couper en d\u00e9s.
\n4.Dans une po\u00eale faire revenir d’abord les \u00e9chalotes, et ensuite ajouter l’ail.
\n5.D\u00e9noyauter les olives et les hacher.
\n6.Dans un bol, m\u00e9langer tous les \u00e9l\u00e9ments de la farce : fromage, tomates, \u00e9chalotes, ail et olives.
\n7.Ajouter le persil et le thym. Poivrer et saler (si n\u00e9cessaire).
\n8.M\u00e9langer bien la farce et garnir les poivrons.
\n7.Enduire un plat \u00e0 gratin d’huile d’olive. D\u00e9poser les poivrons farcis et glisser au four \u00e0 150\u00b0C. pendant une trentaine de minutes ou jusqu’\u00e0 ce que les poivrons soient bien tendres.<\/p>\n