Wash the bell peppers, cut them in half, and remove the seeds. Sprinkle flour evenly over them. Soak the breadcrumbs in milk.

Finely chop the onion and sauté in 1 tablespoon of vegetable oil until cooled. In a bowl, mix the ground meat with salt and pepper until sticky.

Add the onion, breadcrumbs, and beaten egg to the meat mixture and mix well. Add nutmeg to taste.

Spoon the sauce over the peppers to let the flavors soak in.

Once the flavors have soaked in, transfer to a plate and let cool to further absorb the taste.

You can also flip them with chopsticks while coating with sauce. The flour on the peppers keeps the filling from falling out.