15 (1,5 kg) fresh green peppers
2 cup (400 g) crumbled feta cheese
200 g salo
500 g pork
From the handle of the peppers is cut cap and cleared seed. The meat is cut into pieces and stew in their own fat until soft. Salo is cut into cubes. In the cleaned peppers put feta cheese, salo, meat, again feta cheese, salo, meat and so on.. The filling is stuffed tightly and was capped with a lid. Stuff the peppers are roasted strung on skewers or BBQ. After firing their peel the husks and add salt to taste.