Remove the stems and seeds from the peppers. Wash and dry them with paper towels.

Place the ground beef in a bowl and season with salt, the three types of pepper, garlic powder, and parsley. Season the inside and outside of the peppers as well. Stuff the peppers with the ground beef mixture.

Make a small well in the beef inside each pepper and add a quail egg. Cover the egg with a little more ground beef.

Repeat this process for all the peppers.

Lightly coat the stuffed peppers in flour, then brown them in hot oil.

Since the flour from coating the peppers darkens the oil, discard the used oil, clean the skillet, and add fresh oil to sauté the green pepper, onion, and garlic.

Stir to prevent burning, and when the vegetables are softened, add the paprika and white wine.

Simmer over medium heat.

Add dried parsley and half a beef bouillon cube.

Arrange the peppers with the open side facing up so the filling doesn't spill out (although after browning, the filling stays in place and the quail egg sets).

The result is round peppers stuffed with ground beef and a quail egg in sauce, which can be made a day ahead.