Halve the peppers and remove the seeds and skins. Mix all ingredients for the filling thoroughly and season to taste. Pour into the peppers. Place the peppers in a baking dish and add the vegetable stock. Add chopped peppers and cook in the oven at approx. 180 degrees for about 40-45 minutes. Take out the peppers. Put the vegetable stock in a saucepan, add the tomato paste and ajvar. Mix well and season with the spices. Finally, stir in a good dash of cream. Arrange the peppers on the rice that has been cooked in the meantime and pour the sauce over them.