We will also need a flat oven dish, where all the peppers fit. These stuffed peppers can be made directly on the baking sheet, but to avoid dirtying and then the work of cleaning it, I always use a suitable baking dish. Of course, check first of all that the size is necessary to place all the peppers in it.

First of all, wash the peppers and dry them with a kitchen paper. Next we give them a horizontal cut at the top, creating a kind of lid. We clean them inside, removing the seeds and white parts. This way we will have the bottom part to fill and the rest to cover that filling when baking. Leave some corner and then uncover it easily. We reserve for later.

Preparation of the filling of the peppers:

We wash the vegetables. Chop the onion into small brunoise, and the white part of the leek into pieces of similar size. Peel the zucchini and cut it into small cubes.

In a large frying pan, with a little olive oil, poach the vegetables over medium heat for 10 minutes. We salt halfway through cooking, to help them release their water. Salt and pepper the minced meat to taste and add it to the frying pan. With the help of a wooden spoon we undo it into small portions, and mix it with the vegetables.

After 5 minutes it will get done and take on color. At this time add the bacon and mix with the meat. As soon as it changes color, pour 1 glass of white wine. We turn up the heat a little and let the alcohol evaporate. Otherwise, you can also substitute white wine for beer.

We add the fried tomato to give flavor and color to our filling. Mix everything well, and let cook another 10 minutes over medium heat. In total it will take us 30 minutes to make this tasty filling for our peppers.

We preheat the oven for 10 minutes at 200o C, "total heat" function or fan.

On the baking dish, we place the bottoms of the peppers, so that they do not touch each other. We check that they are well balanced, and do not fall off, if we do not make a small cut at the base so that they settle well on the fountain.

Salt the peppers and fill them, without going beyond the edge. We covered with the top that we had cut and ready for the oven.

We place the tray in a central position. We lower the oven temperature to 180º C C, heat "up and down", and bake for 20 minutes. Check the condition of the peppers at the end of baking, since each oven is a world. The important thing is that they don't scorch too outwardly. If that happens to you, lower the temperature and increase the time a little.

After time, remove from the oven and let them sit for a few minutes before serving. You will see that their skin is toasted and completely wrinkled. This is because they have lost much of their water during baking. For its part, the filling will be very juicy. Once at the table, we serve each diner a pepper, and it will be enough to uncover them to enjoy this tasty recipe.