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Sweet pepper "Marta Polka"
Sweet pepper "Marta Polka".
Delicious, sweet and aromatic!
Early ripe, yellow-fruited variety (from germination to technical ripeness 115-120 days).
Plants are undersized, up to 40 cm high. Fruits are cuboid, glossy, weighing 180-200 g, with thick and juicy walls (6-8 mm).
Excellent taste. Great for salads, canning and roasting. Well transported.
Designed for growing in open ground and under film shelters.
Productivity under film shelters - 6.0-7.0 kg / m2.
Delicious, sweet and aromatic!
Early ripe, yellow-fruited variety (from germination to technical ripeness 115-120 days).
Plants are undersized, up to 40 cm high. Fruits are cuboid, glossy, weighing 180-200 g, with thick and juicy walls (6-8 mm).
Excellent taste. Great for salads, canning and roasting. Well transported.
Designed for growing in open ground and under film shelters.
Productivity under film shelters - 6.0-7.0 kg / m2.
Sweet pepper is designed for stuffing.
And with absolutely any fillings. In this recipe, we will use minced pork with raisins. Such elegant peppers will decorate any table!
Ingredients:
bell pepper - 3 pcs.
minced meat - 300 g
raisins - 1 handful
cheese - 100 g
salt - to taste
black pepper - to taste
thyme - 1 pinch
Cooking method:
1. Remove seeds and membranes from large, strong peppers.
2. Pour boiling water over a handful of raisins and mix with minced meat. Season with salt, black pepper and thyme.
3. Fill peppers with minced meat. Sprinkle grated cheese on top and place in a baking dish lined with oiled foil.
4. Roast the stuffed peppers at 200°C for the first 15 minutes, then lower the temperature to 160°C and leave the vegetables for another 20-30 minutes.
