Preheat your oven to 180°C (350°F). Begin by preparing the filling: In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the finely chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic to the skillet, stirring for another minute until fragrant. Add the ground meat, breaking it up with a spatula, and cook until browned and cooked through. Season with salt and pepper, ensuring a balanced flavour.

Deglaze the skillet with the white wine, stirring to lift any flavourful bits from the bottom. Let the wine simmer until it reduces by half. This step adds depth and a hint of acidity to balance the filling.

Remove the skillet from heat. Stir in the breadcrumbs and heavy cream, mixing well to create a cohesive filling. Adjust seasoning if needed. Allow the mixture to cool slightly to make it easier to handle.

Carefully stuff each piquillo pepper with the meat mixture, using a small spoon. Fill each pepper generously but without overstuffing, to avoid tearing.

Prepare the sauce: In a clean skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 4-5 minutes.

Add the chicken broth and heavy cream to the skillet with the onions and garlic. Season with salt and pepper. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.

Place the stuffed peppers in a baking dish and pour the sauce over them. Bake in the preheated oven for 15-20 minutes until the peppers are warmed through and the sauce is bubbly. Garnish with fresh parsley before serving, and enjoy with crusty bread or a side salad.