Corn Flour Pepper

 


  • 750 g of green pepper
  • 4 green peppers
  • 2~3 tablespoons of olive oil
  • 2 cloves of garlic
  • 5 glasses of water
  • 1 cup of cornmeal
  • Salt
  • 150 g diced string cheese
  • 1 tablespoon chopped parsley
  • 1 cup grated fresh cheddar cheese


Roast the peppers in the oven and peel off their skins. Separate 4-5 of them, clean the seeds of the others and cut them into strips. Finely chop the green peppers and fry them in olive oil. Crush the garlic and add it to the pan along with the peppers cut into strips. Add salt and mix. Mix water and cornmeal in a saucepan and cook until thickened. Add the cheese and parsley on it. Season with salt. Spread 1/3 of the mixture you prepared into the greased baking dish. Pour half of the pepper-garlic mortar over it. Spread half of the remaining cornmeal paste over the peppers. Add the pepper paste again. Spread the remaining cornmeal on the top and sprinkle with grated cheddar cheese. Place the roasted peppers you have separated on it. Bake in a preheated 220 degree oven until the cheddar cheese melts and lightly browns. Serve hot.

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