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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.
Eng.: Sweet pepper. Suom.: Vihannespaprika. Swed.: Paprika. Bot.: Capsicum annuum L.
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.
