Stuffed Peppers with Meat

Wash the peppers and cut off a 'lid' at the top. Remove the seeds and trim away the white inner parts using a sharp knife.

Blanch the peppers in a pot of boiling water for a couple of minutes. Remove and set aside.

In a skillet, heat a little olive oil and sauté the chopped pepper tops along with the finely chopped onions.

Once the onions are translucent, add the ground beef. Season with a pinch of nutmeg and stir in the breadcrumbs.

Cook the filling for 5 minutes, then remove from heat and season with salt and pepper to taste.

In a saucepan, melt the butter over low heat. Once melted, add the flour and stir.

Gradually incorporate the hot milk, stirring constantly until the mixture thickens.

Remove from heat and add the grated Parmesan cheese, mixing well to combine all ingredients. Season with salt and pepper.

Place the peppers in an oven-safe dish. Fill them with the meat mixture and top with a bit of the white sauce.

Bake in a preheated oven at 180°C (350°F) for 30 minutes.