Stuffed Mini Peppers with Tomato Sauce

First make the sauce. Remove the stalk from the tomatoes, skin them (by plunging them into boiling salted water for 10 seconds and rinsing them in ice water) and roughly dice them. Sauté the finely chopped onion with the garlic in olive oil, add the tomatoes and season with salt, pepper, cayenne pepper and a little olive oil. Chop the basil and add it to the sauce as well.Head the mini peppers, remove the core and blanch them briefly in strong salted water. Fry the fish cubes in butter and season with salt, pepper and the herbs. Mix carefully with the egg, rice and crème fraîche and fill into the drained peppers. Put a lid on it and put it in an ovenproof dish, where the tomato sauce was filled before. Bake in the oven at 190 °C for about 20 minutes.

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