Friggitelli stuffed with minced meat, Fontina AOC, sun-dried tomatoes and fennel

Peel the friggitelli, cut them in half lengthwise and remove the seeds inside and the white filament.
Cut the Fontina AOC into small cubes by removing the rind and keep it aside.
Heat a little oil in a frying pan and then add the minced meat. Cook over medium heat and then add the dried cherry tomatoes and chopped fennel. Season with salt and pepper.
Let the meat cool and then add the diced Fontina AOC. Mix well until the filling is homogeneous.
Stuff the friggitelli with the meat and Fontina AOC mixture and then arrange them in a previously oiled oven dish.
Sprinkle with breadcrumbs and a drizzle of olive oil.
Bake in a preheated oven at 180° for 10 to 15 minutes. Serve immediately.