Stuffed Peppers with Oats

Preparation:

From the stem end, cut off about 1/5th of the top of the bell peppers (lid) and set aside. Clean both the top and the body of the bell peppers. Using a pot, bring the single cream and milk to a boil. Add 250g of oats. Let them simmer at medium heat for 3 to 5 minutes, stirring from time to time. Take the pot off the heat and let the oats soak for 10 minutes.

In the meantime, blanch the peas in boiling salt water for 1 to 2 minutes. Drain and rinse under cold water. Cut the ham into small cubes and grate the mature cheese. Mix the oats, egg, diced ham and mature cheese together. Season with salt and pepper. Fill the bell peppers with the oat mixture.

Place the bell peppers into a casserole dish. Add the vegetable stock and cook in a preheated oven (Electric oven: 200 ° C / hot air oven: 175 ° C / Gas: see manufacturer’s specification) for 45 minutes. Sprinkle the filling with 2 tbsp of oats after approx. 30 minutes cooking time and add the pepper lids to the casserole dish. Place the lids onto the stuffed peppers when serving.