How to make
Finely chop the onion and garlic and fry them in a little fat. Add the peppers (cut into circles), the carrots slices and tomato juice.
Season with spices and add a pinch of sugar to neutralize the acidity of the tomato juice. Fry until the vegetables soften.
Then transfer them into a greased baking pan and bake them in a preheated oven at 390°F (200 degrees) for another 30 minutes. Beat the eggs with the white cheese, yellow cheese and milk.
Pour the peppers with the egg mixture and bake them for another 15-20 minutes until they aquire a golden brown color.
Serve the casserole sprinkled with chopped parsley.
The casserole with fresh peppers is ready.
