Stuffed Bell-Pepper

Will take approx. 75 minutes.

For two persons

Preparation You'll need: a large bowl to mix the stuffing a casserole dish
Ingredients (The main stuff) 2 red bell peppers 1 yellow bell pepper
Ingredients (Stuffing) 4 or 5 spring onions (stems and leaves) 1 to 2 Thai chilies (or 1 heaped teaspoon of chili flakes) 100-150 g mozzarella 2 to 3 ripe yellow peaches 300 g cream cheese approx. 50 ml white wine 80-100 g cooked ham (thin slices) 1-2 tsp. curry powder, salt, white ground pepper Cress to sprinkle on top, if you like
Put the peppers in the oven Wash and halve the peppers. Remove all cores and the white walls. Then, with the cut surface facing upwards, place in the oven mould and place in the oven for 20 minutes at 180℃. Meanwhile you can prepare the filling.
The filling Cut the spring onions and peaches into small cubes. Also cut 100 g ham and 1-2 chillies into small pieces. Put everything into the bowl and add 300 g cream cheese and 1-2 tsp. curry powder. Season to taste with salt and white ground pepper and mix everything well.
Stuff the peppers and put them in the oven. After 20 minutes, remove the peppers from the oven, leave the oven on. Pour away any water that has collected in the halves. Lightly salt and pepper the insides and then fill up with the filling. Now place it in the lightly buttered and salted dish, pour over approx. 50 mL of white wine and place the thinly sliced mozzarella on top of the filling. Bake the whole thing for about 30 minutes in the oven at 180℃. If you like, you can cut some cress over the pepper halves before serving. I like it a lot.

A light dish for spring and summer - with a chilled Rosé.