Red bell peppers, where Savoie meets the Mediterranean

Preparation

1. Wash the courgettes and grate coarsely. Chop the onion finely.
2. In a frying pan, sauté the courgettes with the onion and a dash of olive oil for just on 5 minutes on a low heat, stirring regularly.
3. Wash the bell peppers, remove the stalk and halve them. Remove the white parts and the seeds. In a bowl, mix the courgettes with the ground pistachios and the egg. Season (without adding too much salt).
4. Cut the Reblochon into cubes and add to the mixture.
5. Stuff the halved bell peppers with the mixture and arrange in a baking dish with half a glass of cold water at the bottom of the dish with a dash of olive oil to prevent them from sticking to the dish.