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.