Finely chop a quarter of the onion and sauté it in a skillet until soft.

When the onion is golden, add the ground meat and cook, stirring, until fully cooked.

Add a splash of white wine to the meat.

Stir in 2 tablespoons of flour and 1 cup of milk, mixing until you have a creamy meat béchamel sauce.

Adjust salt to taste.

Set aside and let cool.

In a separate skillet, sauté the green bell pepper, red bell pepper, remaining half onion, and garlic clove until soft.

While the vegetables are cooking, fill the piquillo peppers with the meat mixture.

Once the vegetables are soft, add 1 teaspoon sweet paprika, 1 tablespoon flour, then pour in 1 cup white wine and the chicken broth. Let simmer and reduce for 10 minutes. Add a small glass of water and cook for another 10 minutes.

Add 1 cup tomato sauce and cook for 5 more minutes.

Blend the sauce thoroughly with a blender until smooth.

Pour the sauce into a wide, shallow pot, add the stuffed peppers, and cook over medium heat for 10 minutes.

Sprinkle with a little parsley to garnish and serve.