Bread Stuffed with Cream Cheese and Bell Pepper Filling
Soak the gelatin in cold water. Thaw the peas.
Peel the onions and chop finely. Mix the cream cheese with chopped onions, yogurt, lemon juice and a few drops of Tabasco, and season with salt and pepper.
Dissolve the gelatin with some soaking water in a small saucepan over low heat. Stir a little cream cheese mixture into the dissolved gelatin. Stir the gelatin mixture thoroughly into the remaining cream cheese mixture.
Drain the corn kernels. Rinse the bell pepper, cut in half, remove seeds and ribs, and dice finely. Stir corn kernels and bell pepper into the cream cheese mixture.
Cut a slice from one end of the white bread and scoop out the white bread gently to create a cavity. Stuff the cream cheese mixture into the bread cavity and press the bread slice back. Wrap the stuffed bread well in plastic wrap and chill for 3 hours in the refrigerator.