Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard. Peel, chop and sauteé onion. Add minced meat and fry them. Season to taste with parsley, chives, thyme, salt and pepper. Add rice and mix well.
Sauce: Chop and sauteé onion and garlic. Add chopped tomatoes, thyme, rosmary, tomato paste and beef stock, mix well and bring to the boil.
Fill the peppers with the meat mixture and place in a pot filled with tomato sauce. Simmer covered about 40 minutes.
Remove bell peppers, refine sauce with creme fraiche and blend with a immerson blender.