Julia's stuffed peppers

Ingredients for 1 servings:

• 1 large bell pepper(s), for filling
• small zucchini
• 1 m.-sized tomato(s)
• ½ cup cream
• 2 slice(s) cheese , (sliced ​​cheese)
• salt and pepper
• some chives
• some tomato paste
• rapeseed oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without rice and without meat

Wash the bell pepper thoroughly and decapitate it. Save the top for decoration or use it with the remaining vegetables in the filling. Remove the seeds and white membranes from the bell pepper. Wash the zucchini and tomato, cut into small pieces, and sauté in oil. Season with salt, pepper, and tomato paste, and add some chives. Then stuff the vegetables into the bell pepper. Heat the cream and melt one slice of cheese in it. Season the sauce with salt and pepper and stir in some chives. Place the second slice of cheese on the bell pepper. Place the bell pepper on a plate and pour the sauce over it. Cook briefly in the microwave or oven until the bell pepper is no longer raw, but still firm to the bite.