Pizza peppers in tomato sauce

Ingredients for 2 servings:

• 2 bell peppers, red and yellow
• 500 ml tomatoes, pureed
• 250 ml vegetable stock
• 150g salami
• 200 g ham
• 150 g pizza cheese
• 100 g crème fraîche
• 1 small can of corn
• 2 tbsp pizza seasoning
• some oregano
• ½ tbsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peppers with a twist

Cut the tops off the peppers, wash and deseed them. Do not discard the tops. Set aside about 40g of the cheese. Preheat the oven to 200°C (top/bottom heat). Chop the ham and salami into small pieces and place them in a bowl. Chop the tops of the peppers into small pieces and add them. Now add the remaining cheese, corn, crème fraîche, pizza seasoning, oregano, and salt. Mix everything well. Then fill the empty peppers with the cheese. Place the passata in an ovenproof dish. Carefully pour in the broth, stir, and season to taste. Sprinkle the reserved cheese over the stuffed peppers. Place the peppers in the tomato sauce and place the dish in the oven. Set the temperature at 180°C (350°F) and bake for about 45 minutes. The baking time may vary depending on the size of the peppers. Serve with rice.