200 g canned corn
200 g mix frozen peas and carrots
1 bunch parsley
5 g salt
150 ml sunflower oil
Remove the stems of the peppers. If dried, soaked in hot water. Half sunflower oil stew the chopped onion. Add salt and pepper. Corn drain and add to the onion. Add and freezing mix of peas and carrots. The filling was stirred, allowed to fire for 1-2 minutes, then removed from the heat. Add chopped parsley and peppers filled with the prepared mixture. In shallow, but wide container put the rest sunflower oil and arrange the peppers. Pour water enough to flow over them. Bake until the water boil off and stay fat.