The baked capsicums are taken out of the freezer a few hours before cooking, they are allowed to thaw naturally, in a strainer, to drain the liquid they leave.
When the baked peppers have completely thawed and drained of liquid, cut the julienne.
Peel the onions and garlic, wash and cut the fish.
Wash the potatoes and then boil them "in their skins". When ready, peel and cut into rounds.
Pour the oil into a heat-resistant tray, sprinkle the breadcrumbs evenly and then put the first layer of potato slices (half the amount).
Season with salt and pepper and then add half the amount of onion and garlic.
Add the julienne chopped peppers and spread the rest of the onion and garlic on top.
Cover everything with the last layer of potato slices, which are also seasoned with salt and pepper.
Mix the egg with the cream and pour evenly over the entire surface of the dish.
Grate the cheese on top and then put the tray in the oven, at medium temperature, until it browns nicely. Then remove the preparation from the oven, sprinkle with chopped parsley, portion and serve immediately, with cream next to it.
Capsicum peppers are the favorite of many of us, raw or baked, in salads. However, few people know that capsicum peppers have a high concentration of vitamin C (higher than that of oranges), which increases the body's resistance to infections and colds.
It effectively protects the cardiovascular system, so their consumption significantly reduces the risk of heart attack.
We present you a healthy and quick recipe for stuffed capsicum peppers.