If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.).
Note on Peppers: To serve as a main course, use 4 whole roasted red bell peppers, stem removed, so they may stuffed at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. Use our simple step-by-step instructions on How to Roast Peppers over a BBQ grill, or under a broiler. If you wish to make a tapa, use 12-18 roasted small piquillo peppers.
Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.
Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs, salt and paprika. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.
Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.
When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.
As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.
Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.
Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.
Serve on plates surrounded by onion sauce.