6 green Italian peppers
6 red tomatoes
2 to 4 cut cloves garlic
1/2 tsp. salt
1/2 tsp. pepper
1 (2.0 lb.) container plain yogurt
1 (1 lb.) container sour cream
1/2 tsp. fresh chopped parsley

Have green peppers and tomatoes washed and cleaned. Put them in a saucepan then heat on a high flame. When the peppers and tomatoes turn brown, turn them over with a spatula and cook the other side. Take the skin off of the tomatoes and peppers and cut them into small pieces; put them into a deep dish. Top with salt, pepper, cut garlic, yogurt and sour cream, and mix slowly. Over it put chopped green parsley and serve cold salad. Makes 4 to 6 servings.