Preheat oven to 200 * C.
Wash peppers, cut into 4 or 6 parts (depending on their size), remove the core and seeds. Grease with vegetable oil and bake in the oven for 20 minutes.
Transfer to a bowl, tighten the film and leave for 10 minutes. Then peel off.
Peel onions, carrots and garlic. Onions cut into quarters, carrots-straws, garlic chop.
Mushrooms, cleaned, cut into slices. Nuts chop. Eggs cut into small cubes or mash with a fork.
Onions fry in vegetable oil until transparent.
Add carrots, cut into strips. I even added a piece of celery root, sliced into strips (well, I love it, everywhere shove!!!)... all together fry until the vegetables are soft. Add garlic and cook for another 30 seconds. Drain the excess oil and put the vegetables in a bowl.
Wash the liver, dry and cut into small cubes. Fry, stirring, until tender. Put on paper napkins.
Mushrooms fry in vegetable oil until the liquid evaporates.
Mix liver, vegetables, mushrooms and eggs. Add chopped green onions.
I also added some diced pickles.
Suitable bowl cover with cling film so that the edges were hanging out. With a sharp knife to do in the film punctures. Put the pieces of pepper with the narrow end towards the center.
On pepper put half of the liver salad and seal it with a spoon.
Spread a layer of red peppers.
Then put the remaining salad.
And cover it with a layer of yellow peppers.
Cover the terrine with the ends of the film. Put a flat plate upside down (I put the lid on the plastic container) and put a small cargo. Put it in the fridge overnight. The next day, expand the ends of the film, drain the juice, if any. To turn the terrine onto a flat serving platter, remove foil. Garnish with greens.