Salt the
peppers and stuff them with the black pudding with a spoon. Reserve. Fry the thinly sliced
onion, the diced
peppers and the garlic in olive oil until soft. Then mix with a blender and simultaneously add the cream and the
peppers juice. Pour the sauce into an earthenware casserole, adding water until desired thickness. Put the stuffed
peppers over the sauce and allow to simmer for 10-15 minutes.