Stuffed peppers with pasta and vegetables

Ingredients for 3 servings:

• 4 peppers
• 7 mushrooms
• 1 onion(s), red
• 10 cherry tomatoes
• ½ pack of diced ham
• 1 cup crème fraîche with herbs
• ½ pack of cream cheese
• 240 g spaghetti, gluten-free
• some herbs as desired
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Gluten-free and delicious

Place a small pot of water on the stove and bring to a boil. Cut the tops off three peppers and remove the seeds. Dice one pepper, the mushrooms, and the tomatoes. Brown the ham in a pan, gradually adding the onions, diced peppers, mushrooms, and herbs (I used rosemary, oregano, and sage). When everything is nicely seared and browned, add the diced cherry tomatoes, roast briefly, then reduce the heat. Add the crème fraîche and cream cheese, stir through, and season with salt and pepper. Break the spaghetti into pieces, cook in salted water until almost tender, then drain and add to the pan with the vegetables. Stir everything briefly, then cook in the vegetable and cream cheese mixture until tender; the starch will bind the mixture. Stuff everything into the three peppers, put the lid on, and roast in a covered ovenproof dish at 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat for 20 minutes. Also works very well vegetarian without bacon.