Wash the pointed peppers and cut in half lengthways. Remove the white partitions and cores.

Adjust the length of the bell peppers to the baking dish. Brush the baking dish with olive oil and place the pointed peppers in it.

Cut the onion into quarter rings. Dice the remaining peppers. Peel the tomato and cut into cubes. Finely chop the garlic.

Sweat everything in olive oil. Season well with dill and chopped basil.

Sear the minced meat and season well with salt, pepper and cayenne. Add to the vegetable mixture and season again with the spices.

Add a little salt and pepper to the pepper halves, then add the mince / vegetable mixture. Pour in some broth.

Cover everything and let simmer on a low flame for approx. 45 minutes. Pour the stewed juice over it from time to time.