Stuffed Peppers with Vegetables and Egg

For stuffed peppers, cut the peppers in half, remove the core and fruit walls, wash and rub dry, add a little soft butter and place in an ovenproof dish brushed with oil.

Parsley, chives and spring onion, wash, dry and finely chop, parsley finely chop. Peel the carrot, cut off the ends and slice finely.

Fill one half of the peppers with it, drizzle some canola oil over it, sprinkle with parsley, add salt and pepper from the mill and finish with 1 tablespoon of cream cheese.

Cut the thick slice of bacon into rough cubes. The date tomatoes, wash, dry, quarter, fill the 2nd half of the peppers with it, salt and pepper vigorously.

Place the remaining tomatoes, with the bacon cubes in the mold, sprinkle with spring onion and parsley, salt and pepper from the mill. Crack an egg into the peppers over the tomatoes.

Pour some soup over the tomatoes in the form. Put the dish in the oven preheated to 200 degrees and bake for 15-20 minutes.

When cooked, sprinkle with chives and serve.

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