Ingredients
12-15 peppers
200 g canned corn
200 g mix frozen peas and carrots
3 onions
1 bunch parsley
5 g salt
pepper
150 ml sunflower oil
Method
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.
Containers:
Difficulty
Easy
Tested
0 users
Comments
Now is the season of fresh peas and try the recipe with fresh products. Interesting recipe.