Stuffed Bell Peppers with Vegetable Filling and Cheese

Preheat oven to 200°C (approximately 400°F). Rinse bell peppers, cut each a lid and remove the ribs and seeds. Rinse leeks, clean and cut into thin rings. Sauté leeks in butter about 5 minutes until soft, then remove from heat. Rinse tomatoes, remove core and seeds and chop. Scrub potatoes, peel and grate finely. Mix potatoes and eggs in a bowl. Cut blue cheese into small cubes and add to potatoes along with hard cheese. Add flour, leeks and tomatoes and mix well. Add salt, pepper and nutmeg. Spoon filling into bell peppers and place into a baking dish. Pour in broth and bake in the oven for 40 to 50 minutes. Place stuffed bell peppers on plates and serve.