Peppers rinse, remove a lid and take out the core. Put the cleaned and washed cauliflower in boiling water. Add pepper, salt, juice of one lemon, nutmeg and a little bit of fat to the water and cook the cauliflower for about 15 minutes.
Then take out the cauliflower, drain and mash it. Mix the cauliflower puree with the Emmental, the eggs and the cleaned, washed and chopped parsley. Season with a little salt, bell pepper and paprika powder and stir again, then fill the peppers.
Place in a greased gratin dish, pour the whipped cream and cook in the oven heated to 180 degrees for about 20 minutes.
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