Cut the bell pepper, the onion, the chilli pepper and the garlic into small cubes and put them in the oil from the tuna in a pan.
Put half of it in a bowl, add the chopped eggs, olives, cream cheese and tuna, mix well and season to taste.
Fill the cannelloni with the mixture and place in a baking dish.
Briefly bring the other half of the onion and pepper mixture with the tomatoes, vegetable stock and cream to the boil. Add a pinch of sugar and season well. Pour over the cannelloni and sprinkle with the grated cheese.
Bake / bake in an oven preheated to 170 ºC for about 35 - 45 minutes.
Tip for filling the cannelloni if you don`t have a piping bag at hand: Put the mixture in a freezer bag, then cut off a corner and use it to fill the pasta rolls.