Take both peppers and cut the top parts. Then remove the seeds by scraping them out with a knife or a spoon. Rinse the peppers out.

With the tomatoes, you can either use natural tomato sauce or make your own from scratch. I made my own by peeling the tomatoes and putting them in a bowl.

The next thing to prepare is the boiled egg. After boiling, hit it with a teaspoon and peel the shell off. After, then rinse it and cut it into cubes.

Dice a quarter of an onion.

Heat some oil in a pan on heat number 6. Once sufficiently heated, add the onion and spread evenly in the pan and put it down to 5.

After approximately 10 minutes, add the tomatoes or tomato sauce and a pinch of salt. If you have used tomatoes like me, you smash them with a fork at gas mark 7. Once it forms a sauce, add a tablespoon of sugar and mix.

While the water in the tomato sauce evaporates, add some oil to another pan (at gas mark 7). Once hot, add the meat and tenderise it. Add some salt and continue tenderising until it’s done. Turn off the heat and mix the tomato and onion together.

When the tomato sauce is done, add the meat and mix it together.

Preheat the oven to 180ºC. Once all of the water in the tomato sauce has evaporated, turn the heat down to 3 and add the boiled diced boiled egg. After, mix it all together until it is dense.

Line your baking-tray with tinfoil and place the peppers on top. Coat the peppers in a bit of oil. Add another pinch of salt inside the peppers. Then start pouring the mixture (the meat, tomato, egg, and onion) into the peppers.

Put them in the oven 20 minutes (timing varies depending on the oven). When it roasts in one side, you turn it to the other until it’s done.