Peel the onions and garlic and chop them finely. In a frying pan, brown the onions and garlic in a little olive oil.
Carefully wash, peel and finely dice the tomatoes. Sprinkle mixed herbs, season with salt and pepper and reduce the mixture in the frying pan.
Carefully wash the peppers, de-seed and stuff with cod brandade.
Arrange the stuffed peppers in a gratin dish. Cover with the tomato sauce and sprinkle with gruyere.
Bake in the oven for 45 minutes at 180°C.
