100 g of topinambur chips
6-7 cloves of garlic
1 cup of rice
200 g of carrots
Ground black pepper and cumin to taste
Boil the rice until half ready. Grate the carrots, finely chop the onions and stew in succession in oil. Crush the garlic. Boil topinambur chips for about 8 min and drain. For the stuffing, mix the rice, onions, carrots, crushed garlic and topinambur chips in a large bowl. Add the salt and seasonings and mix all ingredients thoroughly. Deseed the peppers and dip them in boiling water for a while, then fill them with the stuffing. Place the stuffed peppers in a baking pan, pour over cream and bake in an oven.