Pepper fry in a pan on all sides in sunflower oil, cover with a lid.

Oil should be enough that the peppers do not burn.

The cooled peppers and peel and seed. Be divided into slices.

Cut onion into half rings and fry until Golden brown in sunflower oil, then add the flour and over low heat fry for another minute, stirring constantly. Then pour the cream, when it boils, add pepper, salt to taste, and simmer for five minutes. If the sauce is thick, you can add boiled water to desired consistency. Bon appetit.