How to make
The peppers are cleaned and soaked in hot water until they soften.
The onions and carrots are cleaned and finely chopped. Fry them in the heated oil until they soften.
Add the strained beans and as much salt and mint as you like. Stir and stuff the peppers.
Arrange them in a small baking pan, pour a little of the water from the beans, cabbage juice and 1 tbsp. of oil.
Cover them with cabbage leaves, so that the peppers do not burn.
The oven-baked peppers with beans are baked in a preheated oven at about 460°F (240 degrees) for 30 minutes.
