Peppers with Cabbage Filling

Peel the shallot and garlic and chop finely. Clean the mushrooms and cut into slices. Rinse the red pepper, remove seeds and ribs and cut into about 1 cm (approximately 1/2 inch) cubes. Cut the pumpkin flesh into small cubes. Remove the cabbage stalk and finely slice the remainder.

Preheat the oven to 200°C (approximately 400°F).

Heat the oil in a pan and sweat the shallot and garlic until soft. Cook the mushrooms briefly, then mix in peppers, diced pumpkin and cabbage. Pour in the white wine and the broth. Simmer 5 minutes over high heat. Then season well with honey, salt, pepper, coriander and caraway seed. Strain the vegetables through a sieve and collect the liquid. Pour into a roasting pan. Rinse the orange peppers, cut off lids, remove the ribs and seeds and fill with the vegetables. Replace the lids and place in the liquid. Bake in the oven for 20-25 minutes until the peppers are soft.