Stuffed peppers with spicy sauce

Preparation
Chop 2 onions and the garlic, sauté in olive oil until translucent and leave to cool. Mix the minced meat carefully with the onions, egg and spices.

Cut the lid off 4 peppers and rinse briefly. Salt the peppers a little inside and fill them with the minced meat mixture and put the lid back on top

Reserve the remaining ground meat mixture.
Chop the last onion and pepper. Sauté the remaining ground meat in olive oil until crumbly, braise the chopped onion and pepper for about 5 minutes. Add the tomato paste and braise for about 1 minute, stirring. Deglaze with the vegetable stock and add the crushed tomatoes.
Place the 4 stuffed peppers in the pot and braise over low heat for about 1 hour.