Peppers remove skin (you can skip this step if you do not mind it), RUB with salt and brush with olive oil. Put into a form and put in the oven for 15 minutes at 180°C. let it cool down. You can, of course, in another way: put the peppers on a baking sheet and put in the oven under the grill for 15 mins until blackened, cover with cling film and allow to cool slightly, then peel the skin and RUB salt and vegetable oil.

Meanwhile, cook the filling. To do this, onions and garlic and finely chop with vegetable oil lightly fry. Add the chopped fish and sauté 2 minutes. Add salt and black pepper to taste.

Peppers have thick cut from the top edge approximately 2 cm to Postpone the lids to the side.

Peppers stuffed with filling, coat with egg (you can then dip into crumbs) and put into form, bake for about 15 minutes.

While the peppers are roasting, prepare the sauce. Those pieces of peppers that we put aside, put in a saucepan and fill with cream. We'll run the blender, bring to the boil and boil on slow fire of 10-15 minutes. Add salt, a pinch of sugar and a little chili to taste.

The finished peppers on a platter, pour over sauce. ALL!