Ingredients:
4 large green peppers (round-shaped suitable for stuffing)
4 medium tomatoes, peeled and diced
2 cloves garlic, finely chopped
6 tablespoons rye breadcrumps
1 tablespoon finely chopped parsley
1/4 teaspoon paprika
Salt and pepper
4 medium tomatoes, peeled and diced
2 cloves garlic, finely chopped
6 tablespoons rye breadcrumps
1 tablespoon finely chopped parsley
1/4 teaspoon paprika
Salt and pepper
Recipe:
1. Cut peppers in half lengthwise and scoop out seeds.
2. Combine diced tomatoes, garlic, breadcrumbs, parsley, and paprika.
3. Season with salt and pepper.
4. Stuff pepper halves with this mixture and place in a non-stick baking dish.
5. Cook in a 350 F/175 C oven for 45 to 50 minutes covered with a foil or lid.
6. Serve warm or cold.
2. Combine diced tomatoes, garlic, breadcrumbs, parsley, and paprika.
3. Season with salt and pepper.
4. Stuff pepper halves with this mixture and place in a non-stick baking dish.
5. Cook in a 350 F/175 C oven for 45 to 50 minutes covered with a foil or lid.
6. Serve warm or cold.
Serves:
4