Stuffed Peppers on Tomato Top Cream

For the stuffed peppers on tomato top cream, sauté the chopped onions and garlic in olive oil until translucent. Cut the peppers in half and remove the seeds and white membranes.

Grind thyme, marjoram and chili peppers in a mortar and mix with the onions. Add salt and a generous amount of chopped parsley.

Add half of the onion mixture to the rice, spread the other half in a shallow oiled baking dish. To the rice and onion mixture, add the cream cheese and stuff into the bell pepper halves.

Spread the chopped canned tomatoes on the onion mixture in the baking dish, place the bell pepper halves on top and sprinkle with grated cheese (Grana Padano). Cook in the oven at 180° for about 30 minutes (thick-fleshed peppers will be firm to the bite).

Lift the finished peppers out of the tomato bed and set aside. Strain the tomato and onion mixture from the baking dish with cream using a hand blender and whip up. Reheat if necessary and serve with the stuffed peppers. Serve the stuffed peppers on tomato cream immediately.

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