Cut a lid off the peppers lengthwise. Cut the stalks just short and seed the pods. Wash the pods and lid well.
Peel and finely dice the onion and garlic. Cut the chilli lengthwise, remove seeds, wash and chop finely. Knead minced meat, breadcrumbs, egg, onion, garlic, chili, approx. 1 1/2 tsp salt and approx. 1 tsp pepper.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Bring cream and 150 ml water to the boil in a small pot, stir in broth. Season with salt and pepper.
Fill the chopped mass into the peppers and place them in a casserole dish. Place the paprika lid on the stuffed peppers. Pour cream over them. Bake in a hot oven for 45-50 minutes. Rice tastes good with it.