For the stuffed peppers, first sweat the onion and garlic in clarified butter. Mix with toast, egg, minced meat, herbs and spices.
Remove the stem from the bell bell pepper, leaving a hole for stuffing. Remove the core and season the inside of the bell pepper lightly with salt. Fill with the minced meat mixture.
Sauté the stuffed peppers briefly in clarified butter. Next, add the tomatoes, season lightly with salt and pepper and steam the peppers for 40 minutes with the lid closed. Before serving, remove the peppers and keep warm. Bring the sauce to a boil with the heavy cream and season.
Serve the stuffed peppers while they are still hot.
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