Stuffed Peppers

Ingredients:

• 4 peppers
• 1 pound beef or minced chicken
• 3 slices of white bread
• 100 ml whole milk
• 4 slices bacon
• A handful of soup vegetables, finely chopped
• 3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 madame Jeanette, seeds removed and finely chopped
• 2 eggs
• Black pepper, to taste
• Salty, to taste
• 3 sprigs of leek, cut into rings
• 500 ml water

Preparation:
Heat the oven to 180 C.
Let the meat reach room temperature. Place the bacon in the freezer so that it pulls stiff. Then cut the bacon into small cubes.
Place the slices of bread in the milk for 10 minutes.
Then put all the ingredients in a large bowl and mix everything together quickly and fluffy.
Cut off the cap of the pepper and keep it for later. Remove the seeds and seeds from the bell pepper.
Then fill it with the minced meat and put the caps back on the pepper.
Put the peppers in a baking tin with 500 ml of water. Cover it with a sheet of aluminum foil and put it in the oven.
The peppers remain covered in the oven for half an hour. After the half hour, the aluminum foil goes off and the peppers remain in the oven for another 10 minutes.
Serve with mashed potatoes or a fresh salad.