'30 green peppers, rounded (in Peru they exist in red and yellow too)'
1/2 kg of pork
2 onions
3 cooked carrots
oregano
black pepper
1 cup of cooked peas or from a can, drained
6 whole eggs
1 liter of milk
oil and salt
'30 green peppers, rounded (in Peru they exist in red and yellow too)'
1/2 kg of pork
2 onions
3 cooked carrots
oregano
black pepper
1 cup of cooked peas or from a can, drained
6 whole eggs
1 liter of milk
oil and salt
Open the peppers by cutting them in half, remove the seeds
Soak them for 5 minutes in boiling water
Drain and soak again in boiling water and cook for an additional 5 minutes
Prepare the filling
Grind the pork with carrot and onion together
Add peas, 1 tablespoon of black pepper, and a pinch of oregano
Fry the filling in a little oil for 5 minutes
Fill the peppers
Separately beat the eggs, add milk and a pinch of salt
Place the peppers in a greased baking dish
Cover with the beaten eggs
Bake in a moderate oven for about 15 minutes
The eggs should not boil
Reduce heat and let it cook for an additional 15 minutes
