How to make
First, we prepare the filling for our peppers by chopping one onion and 3 of the garlic cloves very finely.
Fry them until soft in half the olive oil and add the minced meat and jamon in small pieces while constantly stirring until the minced meat turns into crumbs - if necessary, add a little water.
Add the spoons of flour and mix again for another two minutes, then pour the water and milk and form a mixture. Season with salt and black pepper, being careful because the jamon is also salty.
We cook until we reach a thickness that we think is suitable for the filling (neither too thin nor too thick). Let it cool slightly, so that you don't burn yourself while you stuff them and we prepare the sauce in the meantime.
For the sauce, cut the rest of the onion and garlic and then we will blend them.
Fry until softened with a pinch of salt and add 2-3 of the sliced peppers. Cook for 5 minutes and pour the white wine. As soon as it reduces, immediately add the cream and blend until a fine cream is obtained.
We carefully stuff the peppers with the stuffing from the bechamel minced meat and arrange them in a baking pan.
Pour the sauce over them, sprinkle with a little cheese and bake for a short time in a high heated oven. If you wish, you can also serve without further baking.
Serve each portion sprinkled with freshly chopped parsley.
The stuffed peppers for a special occasion are very tasty.
