200 g canned sardines in vegetable oil
300 g of cooked rice
1 sprig parsley
Wash peppers and are cleared from seed. With 2 forks each sardine is divided into two and mixed with boiled rice, vegetable canned butter and finely chopped hard-boiled egg. The mixture is seasoned with salt and pepper, add parsley and it is stuffed peppers. Vegetable oil becomes heated and pepper sauté 15 minutes over low heat until tender. Can add a few tablespoons of water. Stuffed peppers are served hot with white bread.