Peppers baked with scamorza

Ingredients for 2 servings:

• 2 large bell peppers, red
• 100 g smoked cheese (Scamorza Affumicata)
• 400 g pork mince (ham mince)
• 1 roll from the day before
• 1 bunch of flat-leaf parsley
• 3 onions, red
• 6 cloves garlic
• olive oil
• 500 ml broth
• 3 tbsp tomato paste
• 1 pinch(s) of sugar
• 100 ml cream
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Soak the bread roll in water. Wash the parsley, pat dry, and roughly chop with a knife. Squeeze the bread roll dry and mix well with the minced ham, chopped parsley, pepper, and salt. Halve and deseed the peppers, then fill each with a quarter of the minced meat, pressing down firmly. Heat olive oil in a pan and sear the peppers vigorously on both sides, first on the minced side. Add the chopped onions and finely chopped garlic to the pan. Sauté briefly. Then add the tomato paste and sugar. Stir well to prevent burning. Deglaze with the stock and simmer for about 20 minutes. Add the cream to the sauce. Slice the scamorza and top the peppers with it. Place in the oven under the grill and grill until the cheese has browned slightly and is beginning to melt.