Pepper stuffed with cheese. butter and garlic

1 serving


Rinse the pepper fruits, cut the peduncle, remove the seeds. Grate cheese and solid chilled butter on a coarse grater, garlic on a fine grater, then mix everything thoroughly and stuff the peppers. Place in the refrigerator for 15 - 20 minutes before serving. Serve on a flat plate in chopped circles. Garnish with parsley greens. Peppers can be stuffed with vegetables. To do this, cut carrots, parsley, onions, celery, cabbage into straws, spasserot with tomato paste in vegetable oil, sprinkle with salt, pepper, grated garlic. Then fry the stuffed peppers in vegetable oil, put the minced meat up in a saucepan and pour them with tomato sauce with sour cream. Bring to readiness in the oven. Peppers with minced meat are cooked the same way. To do this, take 400-500 g of minced meat.