Ingredients
2 red peppers
2 carrots
80 g rice
10 peanuts
1 tbsp rosemary
sunflower oil
Method
Cut a cap of pepper, cleaned of seeds, washed and dried. Peel the carrots and grate in large pieces, mix with cooked rice, chopped peanuts, rosemary and the oil and fill in peppers. Insert the cut cap, capped and held for 5 minutes at 600 Deut.
Containers:
Difficulty
Very easy
Tested
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