|Pepper||4 (Green / Red)|
|Diced salami||1 Cup (16 tbs)|
|Cooked ham||1⁄2 Cup (8 tbs), cut into strips|
|Sweet dill pickles||1 , chopped|
|Onions||2 , sliced|
|Tomato paste||3 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Beef stock||1 1⁄4 Cup (20 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Cottage cheese||5 Tablespoon|
|Lemon||1 , rind and juice taken|
Cut the tops off the peppers.
Seed and blanch in boiling salted water for 5 minutes.
Drain and cool.
Melt 1/4 cup of the butter in a frying pan and add the salami, ham, pickle, onions and tomato paste.
Cook gently for 5 minutes.
Melt the remaining butter in a saucepan.
Stir in the flour and cook for 1 minute.
Stir in the stock, bring to the boil and simmer, stirring, until thickened.
Add the Worcestershire sauce.
Stir a third of this sauce into the sausage mixture, simmer for 5 minutes, then fill the peppers and replace tops.
Beat the remaining sauce with the strained cottage cheese, sugar, grated lemon rind and juice.
Pour into a dish and stand the peppers in it.
Cover and bake in a hot oven (425° F) for 20 minutes.