Bulgarian pepper (larger) clear from the stalk and seeds, cut the "hat" to pierce the bottom to make several punctures. Chubby salt and put in vertical position for 2-3 hours to dry and stack Perceval juice.

During this time, prepare the filling. Gelatin to dissolve in minimum quantity of boiling water. Leave to cool, stirring occasionally. When you get a bit warm (be careful not thickened much) mix with mayonnaise. Cheese to RUB on a large grater. Add crushed garlic press. Salt. Mix cheese with a gelatin mayonnaise, well stirred. Remember that the cheese absorbs a lot of mayonnaise, so that in the course vary the amount.

Plump cram stuffing the dried peppers. Nephelite gradually, thoroughly tamping to beat every wrinkle. When tamped to the top, put in a vertical position overnight in the refrigerator.

When it hardens, cut into rings and stack as you like. Slitting knife lightly dampen with water to make the cheese did not stick - so it looks neater.