Cut off the caps from the peppers. Remove the pips and the partitions, being careful not to damage the pulp. Push the stems out of the caps. Wash the caps and pods and pat dry.
Cut or chop the caps, garlic and onions into fine cubes. Halve the chili peppers and, depending on the degree of spiciness, partially or completely remove the kernels and finely chop them as well.
Heat the oil in a larger pan. Steam the chopped peppers, onions, chilli peppers and the garlic in them over low heat, stirring occasionally, for about 5 minutes until soft.
Then add the minced meat and the Tabasco, salt and fry evenly over a higher heat. Frequent stirring and crushing of lumps is important here. Reduce the heat a little and dust with the flour, let it take color briefly so that the flour taste disappears. Gradually pour in the broth while stirring and bring to the boil briefly over a little higher heat. Then reduce the heat again (to about 1/3 of the stove power) and simmer with the lid closed for 30 minutes, stirring occasionally.
Grease a baking dish with a little oil and put the peppers in it. Then fill the minced meat mixture evenly into the peppers. Bake in the preheated oven at 180 ° C top / bottom heat on the middle rack for about 45 minutes.
For the sauce, put the cream with the cream cheese in a saucepan, heat and stir over low heat until smooth, do not let it boil. Then salt, pepper and stir in the sugar.
When the cooking time is over, take the peppers out of the oven and pour the cream and cream cheese sauce over them. Put back in the oven and cook for another 15 minutes.
For sauce lovers, it is advisable to double the ingredients for the sauce. You don`t necessarily have to pour the entire sauce over the peppers before continuing to cook. You can also only nappate the peppers with them when serving. It is then not quite as firm / viscous as after the 15 minutes in the oven, but it still has a full taste.
Rice is very suitable as a side dish. But there are no limits to creativity.
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