LAZZAT SALAT-SALAD DELIGHT
200 g (7 oz.) sweet bell peppers. Filling: 120 g (4 If 2 oz.) brinza (white goat cheese), 40 g (3 1/2 oz.) or 2/5 cup sour cream, 40 g butter, 2 cloves garlic, 1 bunch (1 oz.) dill.
Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around pepper stems and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.
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