Prepare as the usual stuffed peppers-cut the peppers, remove the core. Minced salt (a little bit if you also have capers in salt), carrots, onions and celery chop and fry in oil. olives, garlic and aromatic herbs chop.
Mix everything with the meat, check for salt and fill the peppers. Cook in a sauce with a lid for about half an hour, depending on the size of the peppers. Or in the oven, covered with foil. For those who do not need to follow the figure-in the end you can sprinkle with grated aged cheese and hold in the oven for five minutes.