Sweet pepper pie with beef liver is a great dish for a festive dinner. This is an original dish that has a surprisingly rich and very bright taste due to the combination of sweet pepper and beef.
Ingredients:
- Yellow, red and orange bell peppers - 2 pcs;
- Beef liver - 0.5 kg;
- Onions - 2 pieces (large);
- Hard boiled eggs - 2 pcs;
- Carrots - 2 pcs;
- Garlic - 2 cloves;
- Green onions - a bunch of several feathers;
- Salt and pepper;
- Vegetable (olive) oil for frying.
Preparation:
- Turn on the oven and heat it up to 200 degrees.
- Wash the peppers and remove the seeds. Divide each pepper into quarters lengthwise. Sprinkle a baking sheet with oil (just a little), put quarters of peppers on it. Bake the peppers for about 15-17 minutes. Transfer the baked peppers to a plate and cover them with cling film, let the vegetables cool. When the peppers have cooled, peel them off.
- Next, you need to prepare the rest of the vegetables. Peel the onions and cut into half rings. Wash, peel the carrots and chop them into strips. Peel and process the garlic in a garlic press or chop finely. Peel boiled eggs and mash in a small plate with a fork. Rinse the green onion feathers, dry with napkins and chop finely.
- Rinse the liver and dry with a towel. Cut into small cubes. Then heat a deep frying pan, pour in vegetable oil. Fry pieces of beef liver in it. Put them on a napkin so that the oil is glass.
- Do not pour the oil out of the pan, fry the onion rings and carrot strips in it, add chopped garlic to the frying.
- Stir the beef liver with sauteed vegetables and mashed eggs. Season with salt and pepper to taste.
- Take a deep plate and line it with foil (the edges should be exposed outward), make punctures in it with a sharp knife. Put half of the pepper slices with the sharp side towards the center. Put half of the filling on top of the peppers and level. Layer the bell peppers and the rest of the filling again. The last layer is also peppers.
- Cover the dish with the exposed ends of cling film, and put a plate with a press on top. Leave in the refrigerator overnight. Before serving, drain the juice that will stand out overnight. Turn the cake on a flat beautiful plate and remove the film.
