Cut the upper part of the peppers with the stalk as a lid.
Remove seeds and partitions from the pods. Drain capers and anchovies, then chop finely. Soak bread in lukewarm water. Chop 1 onion and 1 clove of garlic and sauté in 1 tbsp. oil until translucent. Finely chop 1 bunch of parsley and add to the onions with the dried tarragon. Cool. Squeeze bread well. Mix veal mince with onion mixture, ricotta, bread, capers, anchovies, egg and breadcrumbs. Season heartily with salt, pepper and a pinch of nutmeg. Fill the mince mixture into the peppers. Slightly straighten the bottom of the peppers to make them stand.
Cut remaining onions and remaining garlic into thin slices, sauté in remaining oil in a roasting pan over medium heat until translucent. Add white wine, veal stock and bay leaf. Add the pods and cook in the heated oven at 180 °C (gas 2-3, convection oven not recommended) on the lowest rack for 50-60 min.
Coarsely chop the remaining parsley. Olives and bell pepper lid after 40 min in the roaster form. Remove roaster from heat. Perhaps thicken sauce slightly with cornstarch dissolved in a little cold water. Sprinkle with parsley. Serve with mashed potatoes.
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