Cannelloni with cream cheese and pepper filling

Ingredients for 4 servings:

• 1 large can of tomatoes, peeled
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 bunch of basil
• salt and pepper
• 1 small red bell pepper(s)
• 2 pkt. cream cheese (200 g each)
• 1 egg(s)
• 16 cannelloni
• Fat for the mold
• 150g mozzarella

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Drain the tomatoes in a sieve and roughly chop. Peel the garlic and onion, finely dice, and sauté in hot olive oil. Add the tomatoes and cook for 5 minutes. Rinse the basil, shake dry, and finely chop, leaving aside a few leaves. Stir half into the tomato sauce and season with salt and pepper. Trim and wash the bell pepper and dice very finely (very fine, otherwise the nozzle will constantly clog later). Mix with the cream cheese, egg, and remaining chopped basil, season to taste, and fill a piping bag with a large nozzle. Pipe the cheese mixture into the cannelloni, place in the greased dish, and spread the tomato sauce over the top. Finely dice the mozzarella and sprinkle over the top. Bake in a preheated oven at 200°C for about 30 minutes.