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Pepper toast
1 serving
Wash the pepper, cut the top and remove the seeds. Cut the pods in half. Prepare the filling. Wash the courgette and carrots, peel and pass through a meat grinder. Then drive in the egg, pour in the milk, pour in the flour, salt and stir. Spread half the peppers in a pan with oil, put the filling on the pepper, and cover the second half on top. Fry the resulting toast on both sides until golden.
Wash the pepper, cut the top and remove the seeds. Cut the pods in half. Prepare the filling. Wash the courgette and carrots, peel and pass through a meat grinder. Then drive in the egg, pour in the milk, pour in the flour, salt and stir. Spread half the peppers in a pan with oil, put the filling on the pepper, and cover the second half on top. Fry the resulting toast on both sides until golden.
sweet pepper - 1 kg, squash - 300 g, carrots - 2 pcs., milk - 3 tbsp. spoons, eggs - 1 pc., flour - 1 tbsp. spoon, vegetable oil - 3 tbsp. spoons, salt to taste
