So easy and so delicious

Breaded Meat Stuffed Peppers Recipe.
INGREDIENTS for 16 peppers:
16 roasted piquillo peppers
400g minced pork and beef
300ml milk
2 tbsp flour
1 onion
1 glass of cognac
Salt, pepper, and nutmeg
Olive oil
Flour and egg for coating

PREPARATION:
1. In a pan with a drizzle of olive oil, fry the minced meat with a little salt and pepper. When it begins to brown, add a finely chopped onion. Let it sauté over medium heat and pour in the cognac. Let the alcohol reduce.

2. Add the flour and stir until it browns. Add the milk and a little grated nutmeg and stir until thickened. Adjust the salt and pepper if necessary and let it cool.

3. Once the filling is cold, take a pepper, open it without breaking it, and fill it with a spoon or a piping bag. If you're freezing them, now's the time.

4. Coat each pepper in flour and then beaten egg. Fry them in plenty of oil and, once golden brown, remove them to a plate lined with paper towels.