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Bake the peppers in the freezer in the evening and leave them in a strainer to drain the liquid well and drain.
Choose the dill, wash it, peel it and cut it into small pieces.
Scrape the telemeau on the large grater. In 3/4 of the amount of telemea add 1 egg and chopped dill. Mix well until smooth.
Mix the eggs with the cream.
Grease a heat-resistant tray with butter and then line with breadcrumbs.
Bake the peppers and put half of them in the pan, as a first layer.
Add the cheese composition with egg and dill. Whoever wants, can season the composition with salt and pepper.
Cover the cheese filling with the other baked peppers.
Pour the cream mixed with an egg on top and sprinkle the rest of the grated telemea.
Decorate with halves of cherry tomatoes and put in the oven, at medium temperature, until nicely browned and when checking with a toothpick it is found that the pudding has baked well.
Remove the pudding from the oven, slice and serve immediately. Whoever wants, can combine 1-2 tablespoons of cream.