Bulgarian pepper stuffed with cheese salad and egg. A great idea of
salad dressing.
3 peppers
200 g of cheese
several st.l. sour cream or mayonnaise
1 tsp a furry horseradish
1 bunch of dill
3 hard boiled eggs
Grate the cheese on a fine grater. Stir it with sour cream,
horseradish and chopped dill.
Peel the pepper from the seeds by cutting the stem.
Fill the pepper with cheese mass, leaving a hole for the egg.
Place the egg and fill the remaining space with a cheese mass.
Remove the peppers in the refrigerator for several hours. After that,
get the pepper and cut into rings.