One loaf of country bread (or French)
Two red peppers
One green pepper
Four medium tomatoes (very ripe)
Six tablespoons sour cream
Stick of butter
Fresh grated parmesan cheese
Salt and pepper

Tear the bread into pieces (size of a golfball). Roast the red and green peppers on an open flame until black; peal off skin and chop the insides medium fine.

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