Description
Very light, tasty dish that can serve as a side dish or a separate dish. And you can submit it as a snack or even in place of salad.
Ingredients
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Pepper
4 piece
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Tomato
2 piece
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Green olives
4 Tbsp
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Cheese
150 g
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Garlic
4 tooth
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Capers
2 Tbsp
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Parsley
1 coup
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Sunflower oil
5 Tbsp
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Salt
-
Vinegar
1 Tbsp
Cooking
1. Finely chop the parsley, olives cut into rings.
2. Scald the tomatoes with boiling water, peel. Cut into cubes. Cheese cut into cubes (leave some for decoration). Garlic cut into slices. Add the capers, parsley and olives and gently mix everything.
3. Add the oil, wine vinegar, if necessary salt and stir again.
4. Peppers wash, cut off the caps. Stuff the peppers with this stuffing. Put the peppers in a greased form (if nonstick) or to cover the form with foil and grease the foil with butter. Close the lids and put in a preheated 180 degree oven. Cook about 45 minutes. Peppers needs to keep in shape.
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