Half of the peppers, clean, cut into wide strips, brush with oil and grill until the skin is crispy. The skin is then peeled off and half of it is pureed.

Mix about 800 grams of the mince with a part of the garlic and onions, rosemary, thyme, egg, rolls and spices. Fill into eight halved, hollowed-out pepper halves, place in casserole dishes and bake for approx. 45 minutes at 160 degrees.

Fry the rest of the mince with the rest of the onions, garlic and chilli in a roasting pan.

Stir lettuce, canned tomatoes, tomato peppers, pureed grilled peppers and grilled peppers into the seared mince and bring to the boil while stirring. Season to taste. Pour in the broth.

Put the browned boats in the sauce and bake everything together in the oven at 220 degrees until the mince is nice and crispy (about 10 minutes).

Cook the rice according to the instructions on the packet and serve with the delicious boats and sauce.

I hope everything is explained correctly and the pictures are understandable. We had visitors and it was very difficult to cook and take so many pictures.