Instructions: 5-6 (Or more, I do use a lot) cloves of garlic 1 cup finely chopped parsley
1/4 cup vegetable oil
salt and freshly ground pepper to taste

Mix cheese and egg(s) with a fork; smaller lumps of cheese are welcome. Fill the peppers with app. 2 1/2 tsp of the mix per pepper, depending how long they are.

Note: do not overfill, the filling will
come out as the cheese melts. Add salt and pepper to taste. Heat oil in a skillet and fry the peppers until both sides turn brownish.

Place them on a paper tissue.

Take any dish, put the tomatoes in it and pour boiling water over them. After 2-3 minutes, take them out with a drainer and peel them, the peel comes off ever so easily. Put oil in a pan and when hot, add chopped tomatoes. Add salt and pepper. Lower the heat and let it simmer uncovered. When half of the liquid has evaporated, add finely chopped or pressed garlic. Let it simmer until all the liquid`s gone.

Sprinkle with parsley and cover the pan. After some 10 minutes, mix parsly with the sauce. Take a serving dish, and put one layer of peppers. Spread over half of the sauce. Repeat the procedure.

Normally, it is two layers of each. can be served both warm or cold.

If served cold, leave it in the fridge for one hour before serving.

French bread recommended, but any can do.

Bon appetit to all the adventurous souls!

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