Wash tomatoes / peppers thoroughly, cut off a flat lid on top. Carefully scoop out the tomatoes with a spoon and core the peppers. Process the remaining ingredients into a minced meat dough, preferably pressing the garlic. Fill the hollowed out tomatoes / peppers with butter flakes, put the lid back on, line up in a saucepan, pour in the water / stock and simmer over a medium heat for 35-40 minutes.