Preheat the oven to 350°F (180°C). Gather the ingredients.

Clean the green peppers, dry them, and coat them with a little oil. Chop the onion, garlic cloves, and parsley, crack the egg and place it in a small container. On a tray, place the peppers and roast them in the oven (top and bottom) without overcooking. Let them cool and peel them.

Appearance of the peppers on the tray, just out of the oven.

The filling is like preparing the mixture for meatballs. In a bowl, mix the ground pork, onion, garlic, egg, parsley, a little pepper, salt, and breadcrumbs.

Mix until you see it is homogeneous and set aside.

Remove the skin from the peppers.

Stuff the peppers with the mixture, opening them on one side.

Grease the baking tray and place the peppers.

Tomato sauce. Cut the ripe tomatoes in half, then grate them.

In a pan with not too much oil, add the chopped onion and garlic (+salt), lower the heat and sauté.

Before it browns, add the white wine for about five minutes to reduce.

Next, add the crushed tomatoes and let it cook over medium heat, but not too long (keep in mind that it will go in the oven later). The sauce is ready.

Fill with the sauce.

With the oven preheated to 400°F (200°C), place the tray in the oven for about 15-20 minutes.

Remove from the oven.

Plate the dish.