Stuffed Peppers

Bring plenty of salted water to the boil in a saucepan and cook the pasta in it according to the package instructions.

In the meantime, wash the peppers, pat dry, cut in half lengthwise and remove the seeds. Cut the green bell pepper into cubes of about 2 cm.

Drain the corn in a colander.

Cut the olives and mortadella into cubes.

Heat the olive oil in a pan and sauté the green bell pepper cubes briefly. Add olives, mortadella cubes, corn and Cremefine sauce. Season with salt and pepper and bring to the boil once.

Drain the pasta in a colander and mix with the vegetable mortadella sauce.

Pour the mixture into the prepared bell pepper halves and place in the baking dish.

Sprinkle the peppers with Gouda and bake the stuffed peppers in the preheated oven at 180°C (convection oven: approx. 155 °C) for about 30 minutes.

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