How to make
Cut off the lids of the peppers and clean them from the seeds and hairs. Wash and dry them.
Chop the onion and fry it until slightly golden brown in the heated oil and olive oil. Add the bacon, cut into pieces. Note that it will also release grease. Pour the wine and cook until it evaporates.
Add the flour at once to fry for a short time and when it starts smelling nice, pour the milk - cold, in two parts. Stir until the béchamel thickens and a mixture similar to the one for croquettes is obtained - it should separate slightly from the bottom and sides of the dish.
Cool briefly and fill the peppers, by closing them with their lids. There will be some leftover mixture.
Arrange them in a baking pan, drizzle them with a little olive oil and sprinkle them with salt and bake until nicely browned in an oven heated to 370°F (190°C).
You can serve them warm or slightly chilled and arrange balls of the remaining filling mixture on the side - it hardens and is easy to shape.
Enjoy your meal!
