Stuffed Peppers with Meat and Herbs

Rinse and trim the bell pepper, cut in half crosswise, remove the seeds and cut off the very top and bottom of each half.

Peel and halve the onions, detach the inner layers, chop finely and set aside. Wipe the mushrooms and remove the stems. Cut off the ends of the stems if necessary and finely chop.

Sauté the chopped onions and mushrooms in some butter and set aside.

Combine the ground meat with the egg yolk, the herbs and the onion mixture. Mix together and season with salt and pepper.

Spoon the meat mixture into the bell pepper halves and place them in a baking dish.

Pour in the broth and cook in a preheated oven at 180°C (approximately 350ºF) on the second shelf from the bottom for 90 minutes. If the surface becomes too brown, cover with aluminum foil.