Open the peppers with a cross section and cut out the white skins with the kernels. Cut the remaining pulp for the vegetable sauce into fine cubes and set aside. Strip the rosemary needles from the branches and chop finely. Pluck the thyme leaves from the branches.
For the filling, fry the streaky bacon in a pan and fry half of the onion cubes until translucent - the second half of the onion goes raw with the minced meat.
Make a smooth dough from the minced meat with the fried and raw onions as well as all the specified ingredients and let it rest for about 20 minutes, then fill the prepared peppers. Preheat the oven to 200 degrees.
For the vegetable sauce, fry the onion cubes in the heated oil until translucent, then add the paprika cubes and sauté lightly. Add tomato paste and garlic and after roasting for a short time, deglaze with the chunky tomatoes. Season with chilli flakes, rosemary and thyme leaves and bring the sauce to a boil.
Pour the vegetable sauce into an ovenproof saucepan, place the filled peppers in it and use a spoon to scoop up the sauce - this will keep the filling nice and juicy. Place the saucepan without the lid in the middle of the oven and cook for about 40 minutes. This goes well with plain white rice.