Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash the peppers and dry them very well.
Cut each one into two pieces (longitudinally). Get out all the seeds and any white part. Preheat oven.
FILLING: Put the bread in a cup with the milk.
Wait until the bread absorb all the liquid it can.
Then squeeze it; only the humid bread without liquid will be used.
Aside, put in a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley.
Mix all very well.
Add the humid bread cut in small pieces; put enough salt and pepper.
Fill the peppers halves.
Sprinkle each one with grated dried bread.
Put them on a shell with a thin oil layer.
Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread) gold brown.
Bon appetit! The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves). Then you have to empty each half with a tablespoon, taking care of not damaging the skin.
Part of the fruit retired (and chopped) can be mixed in the filling.