Halve the peppers, wash and clean. Put them next to each other in a baking dish.
For the minced meat filling, peel off the onion and garlic, drain the paprika strips well. Finely chop the garlic, finely dice the onion and pepper strips. Make a smooth minced dough from the minced meat, onion, garlic, paprika strips, feta, Italian herbs, paprika pulp and spices. Distribute the mince evenly in the pepper halves, press down well and smooth out.
For the sauce, peel off the onion and garlic and dice finely. Heat the oil in a saucepan and fry both in it until the onion cubes are slightly translucent. Stir in sugar and let it caramelize. Deglaze with the hot vegetable stock and the tomatoes.
Bring everything to the boil, then add the crème légère and paprika pulp. Season to taste with the spices. Let it simmer for about 15 minutes over a medium heat. In the meantime, preheat the oven to 180 degrees (top and bottom heat).
Shortly before the end of cooking, add tarragon, rosemary and capers to the sauce, season again with the spices and honey. Carefully add the sauce to the peppers in the baking dish and cook everything in the oven for about 50-55 minutes.
Tastes delicious with rice, mashed potatoes or ribbon noodles and a fresh salad of your choice. We had lemon, parsley and potato puree and a green salad with red onions and apple as a side dish. Link to the puree in step 7.
Side 7: lemon-parsley-mashed potatoes Another small note: capers and garlic are not a must, if you want, you can leave the ingredients out.