Mix and kneed the ground beef and pork by hand, in equal parts, adding garlic and parsley. Heat a bit of oil in a frying pan and add the meat. Toss in 2 tablespoons flour, a bit of milk and stirr with a wooden spoon.
Let the mix cool. Then stuff the peppers with it using a spoon. Open the peppers and introduce the meat then seal shut by pinching gently. Dip in flour then beaten eggs then fry in a pan with lots of olive oil and set aside.
In the same oil sauté a chopped onion. When it’s transparent add the chopped garlic and brown. Next add a few tablespoons of flour, mixing with the wooden spoon. As you do so add a up of white wine, chopped parsley, nutmeg zest, tomato sauce and water or broth. Salt as needed and let cook for about 20 minutes.
Strain the sauce through a sieve to make it smoother, then pour over peppers. Cook together for another 20 minutes moving the peppers constantly to avoid them sticking.