Ingredients:
100 g of topinambur chips
6-7 cloves of garlic
1 cup of rice
200 g of carrots
3 onions
12-15 peppers
Ground black pepper and cumin to taste
Directions:
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.
