Rösti with red onion and rosemary and stuffed peppers

Preheat the oven to 180ºC.

Cut the seeds from the peppers and place them with the opening upwards in the oven dish. Brush the inside and outside of the peppers with oil and place the tomatoes with the cutting edge upwards in the cavities.

Mix 2 tablespoons of oil with chopped basil stalks, garlic, bread crumbs, salt and pepper. Spread this mixture over the cut surface of the tomatoes. Fry the stuffed peppers in the middle of the oven for about 30 minutes.

In the meantime, mix the grated potato with the onion, eggs and rosemary and sprinkle with salt and pepper. Heat the rest of the oil in a frying pan to a low setting and add the potato mixture. Press well and bake covered for about 8 minutes.

Turn over the rösti and let it slide back into the pan. Bake for another 8 minutes at a low setting. Serve the rösti in points with a spoon of crème fraîche and the stuffed peppers. Sprinkle with basil leaves.