Soak the rolls, squeeze well and mix with the minced meat, salt, pepper, mustard, 1 chopped onion, the finely chopped garlic and mix well.
Wash the peppers, hollow them out and fill them with the minced mixture except for 2 peppers.
Chop the two remaining pods and the 2 tomatoes.
Leave some fat in a pan, fry the bacon (whole or cut up) with 1 onion cut into wedges, deglaze with a cup of hot broth and put the whole thing in a baking dish. Put the peppers on top, sprinkle the chopped peppers and tomatoes, season with salt and pepper.
If there is any minced meat left, form small meatballs and put them into the baking dish as well.
The whole thing is now for about 30 minutes in the oven preheated to 175 degrees (convection oven with grill), while the pods once carefully turn. Then carefully remove the pods and pour the broth from the mold into a pot.
Add cream, crème fraîche, paprika powder, tomato paste and water and bring to the boil. Season with salt, pepper, paprika powder and possibly some stock powder. Thicken the sauce and carefully add the peppers to the pot, do not boil anymore, just let them get warm. Boiled potatoes taste great with this.
