600 g of red pepper bell peppers
300 g feta feta cheese (soaked)
100 g larded salami
5 black olives - large and pitted
20 g fresh parsley
2 cloves garlic
50 g sunflower oil
Bells are washed, cleaned of seeds, but keeps the lid with handles. Salami, olives, parsley and garlic finely. Mix with crumbled feta cheese and eggs. Mix well and stuffed peppers. Top is topped with lids. Sprinkle with the oil and bake at 220 C for 30 minutes.