Stuffed Peppers with Difference

Summary

Ingredients

• 5 bell peppers, (colored)
• 3 slices ham (ham)
• 3 spring onion (s)
• 2 glasses ready-to-use mix for Bolognese
• 1 small Tin / n pineapple, (in pieces)
• 400 g cream cheese, rainier
• 300 g cheese (rated Gouda cheese)
• 1 point feta cheese
• salt
• pepper
• 750 g ribbon noodles

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Instructions

1. First cut the spring onions into rings (clean them well beforehand!) And dice the ham.
2. Then put the cream cheese in a bowl, add the leek, ham and pineapple (pieces, about half a can), add a little salt and pepper. Mix everything together well, because that is the filling!
3. Now halve the peppers (lengthways, not just cut off the lid as with the peppers with mince! There must be 10 pepper halves at the end!) And remove the seeds.
4. Put the finished Bolognese sauce in a large baking dish and distribute it well.
5. Now the pepper halves are filled with the cream cheese (leek etc.) and placed in the baking dish.
6. Dice the sheep`s cheese, place on the peppers and finally sprinkle everything with the grated Gouda cheese.
7. Bake at 200 ° C for about 20-25 minutes.
8. (On sight, if the cheese has run, the peppers are ready)
9. Serve with ribbon noodles.
10. (A little tip: put the peppers in the middle and place the ribbon noodles around it, decorate with herbs)