Core the peppers, dice finely, dice the clove of garlic, mix both with the tomato and pepper pulp. Cut the camembert corners from the tip, but not through. Fill the bag with the mixture. Put about 50 ml of oil in a glass, then insert the camembertake. Add the spices and fill up with oil so that everything is well covered. Let it soak in the fridge for a few days and then serve with beer and Bohemian croissants or bread.

In the photos I did not mix the garlic with the pulp, but donated it and "peppered" the cheese.