6 round peppers
500g (1b) beef mince
1 large onion
1 glass of white wine
Stale Bread soaked in milk
Cut away the top of the peppers with a knife and take care to remove all the seeds. Finely chop half an onion and a carrot and fry in olive oil until the onion browns. Season the mince, add to the pan and cook until done.
Soak the breadcrumbs in milk, rinse well, and add to the mixture together with a glass of white wine.
Leave to cook for five minutes, then remove from the heat, beat an egg and add to the pan stirring well. Use this mixture to stuff the peppers, and place in an ovenproof dish.
To prepare the sauce, finely chop the other half of the onion and the remaining carrot and fry until they begin to brown, then add a table spoonful of flour, a generous drop of white wine and a cup of stock, and leave to cook for a few minutes. Strain the sauce through a sieve or muslin and pour over the peppers.
Place in the oven at a medium high temperature for around 45 minutes, until the peppers peel. Spoon the sauce over the peppers several times while they cook to make sure they do not dry out.