Stuffed Bell Peppers with Cheese and Egg

Finely grate the hard cheese (200 g) and mince the garlic (15 g).

Hard-boil the egg (100 g), peel it, and chop it as finely as possible.

Melt the butter (100 g), cool it slightly, and combine it with the cheese, egg, and garlic. Add the table salt (3 g) and black pepper (1 g).

Remove the seeds and membranes from the bell pepper (360 g). Fill the peppers firmly and refrigerate.

Before serving, cut the stuffed peppers into slices about 1 cm thick.