Stuffed Peppers

• 1 quantity dolma stuffing II
• 25 g/1 oz cooking fat or butter

Prepare the stuffing. Melt the fat, add the stuffing and stir-fry for 2 minutes (the stuffing must remain half-cooked).

Trim the stalks of the peppers, wash them and parboil in salted water for 2 minutes. Strain. When slightly cooler, cut a slice from the top of each pepper to form a lid and carefully clean out the seeds and membranes. Stuff the peppers, replace their tops and set them