Simmered peppers

Add 2 tablespoons of olive oil and 12g butter in a frying pan and fry the onions until golden brown. Here, place just two tablespoons of fried onions separately.

Mix the ground pork with eggs and onions fried with [1] (2 tablespoons not included here), add A to it, then knead until sticky.
Sprinkle an appropriate amount of potato starch (not included in the amount) on the inside of the peppers, stuff it with [2] and wrap it in bacon.

Put 1 tablespoon of olive oil and the crushed garlic in a frying pan and fry the peppers from [3].

Once the browning is on, add the wine vinegar and cover. (Medium heat)
Add the whole tomatoes, 2 tablespoons of onion from [1], and broth cubes, and simmer, then remove the peppers into a bat.
Line the tomato sauce from [6] and return it to the frying pan.

Add B to [7] and heat it, bring to a boil, then turn off the heat.

Place the fillings of peppers on a plate, pour in sauce, and pour Italian parsley and Parmesan cheese on top.
-
- Olive oil
- Appropriate amount
-
- butter
- Appropriate amount
-
- Chop the onion
- 60g
-
- Milk pork
- 200g
-
- egg
- 1/2 pieces
-
[A]
- potato starch
- 1 tablespoon
-
- salt
- Two knobs
-
- Chop the assatsuki in small
- 1 tablespoon
-
- Italian parsley chopped
- Appropriate amount
-
- Pepper black
- Appropriate amount
-
- Parmesan cheese powder
- 15g
-
- Alcohol
- 1 tablespoon
-
- Cut the seeds in half
- 4 pieces
-
- bacon
- 8 sheets
-
- Cut garlic
- 1 piece
-
- White wine vinegar
- 60cc
-
- Whole tomato
- 400g
-
- Bouillon Cube
- 1 piece
-
[B]
- soy sauce
- 1 tsp
-
- Pork cutlet sauce
- 10cc
-
- Worcestershire sauce Lee Perin
- 10cc
-
- Italian parsley chopped
- One Pick
-
- Parmesan cheese powder
- One Pick