How to cook
Wash the peppers and remove the insides. Salt them on the inside.
In a separate container, fry 2 tablespoons of butter with the flour, dilute with a little milk. Add some of the white roux to the stuffing, along with the breadcrumbs, stir well and stuff the peppers.
Arrange them in a dish with the opening facing up if possible and sprinkle each opening with breadcrumbs and put a little piece of butter on top.
Put the peppers to bake until ready and serve with the remaining white sauce.