• 15 small peppers;
• 4 potatoes;
• 1 carrot;
• 2 tomatoes;
• 1 onion;
• 1-2 garlic;
• 2 teaspoons of chopped parsley and celery leaves;
• 1 teaspoon of salt;
• 1/2 teaspoons of ground pepper;
• 5 tablespoons of oil.
Wash all the vegetables, peppers clean from the seeds and leave aside. Peel the potatoes, carrots and onions, and sate, add chopped parsley and celery leaves. Peel tomatoes, and then rinse them into vegetables. Add chopped onion, salt, pepper, 2 tablespoons of oil, stir it together. Fill the peppers, prepared with the mixture and cut into a poured baking sheet or use a earthen baking dish.
In the juice that the vegetables let to make the remaining tomatoes, add the remaining two tablespoons of oil and pour everything between the peppers. These peppers need not be closed. Cover the paprika with the baking paper, not the lid, so that the peppers can not cook in a steam. Bake at 200 ° C (I bake at 350 ° F) for about an hour. Before the end of the baking process, the paper should be removed and a little increase in the temperature of the peppers.