- 2 nice and equal belly peppers
- 4 – 5 eggs
- 1/2 bunch of dill
- 100 g kulen or pepperoni sausage or other type of flavoured sausage
- spices to taste
Wash belly peppers, then cut in half but carefully so as to cut the pedicel in half so that it remains on each half. Peel the seeds and line them in a baking dish so that they adhere to each other so that your eggs do not leak too much. They have to leak a little, rest assured. Foamly whisk the eggs, finely chop sausage, as well as dill. Stir well all and pour into peppers. Bake in the oven.