Stuffed Peppers with Herb Cheese and New Potatoes

Toast the bread in melted butter until golden brown. Dice the ham. Trim the scallions and chop. Dice the tomato pulp. Cut the peppers in half, remove the stems, seeds and pith and dice. Mix the cream cheese, cream and egg yolk until smooth. Dice the potatoes into the cream cheese mixture along with the ham, scallions, tomatoes, peppers, herbs and croutons and season with salt and pepper.

Cut the peppers in half and remove the stems, seeds and pith. Arrange in a baking dish, cut-side up, and fill with the cream cheese mixture. Pour the vegetable stock into the dish, sprinkle with the Parmesan and drizzle with the butter. Bake in a preheated oven at 190°C (approximately 375°F) for 15-20 minutes.