INGREDIENTS (4-6 servings)

Nachos / 0.2 lb of white caciotta / 2 green peppers / 4 cherry tomatoes

Arrange the nachos on a plate that can go in the oven. Grate the cheese on top (using the grater with the big holes, the one for the carrots). Open the green peppers, clean the white fibers and the seeds, cut them in slices and put them over the cheese. Heat in the oven for some minutes at 390 F. Cut the tomatoes in small cubes. Take the nachos out of the oven as soon as the cheese is melt, pour the tomatoes on top and serve.