Cottage cheese stuffed peppers
Pepper stuffed with cottage cheese - an appetizer of pepper and cottage cheese, a light vegetarian salad in pepper, which can be served in front of the main course or cooked separately if you are preparing a light meal. By the way, in the summer and autumn I often make this dish for breakfast. The main purpose of the snack is to stimulate appetite, so it is usually served before lunch or dinner.
A portion of pepper stuffed with cottage cheese should be small: choose small but fleshy peppers. This refreshing salad is good to cook outdoors, while the meat is fried on a fire. I recommend garlic lovers to add a few cloves to the curd filling, the taste will change a little, but many will like it.
Important advantages of any vegetable snack are affordable products, and very small time costs, for a quick snack this is what you need!
The recipe for pepper stuffed with cottage cheese is suitable for a vegetarian menu, or rather the part of it that allows the consumption of dairy products (lacto-vegetarianism).
- Time for preparing: 10 minutes
- Servings Per Container: 2
Ingredients for Cottage Cheese Stuffed Peppers
- 200 g of cottage cheese 7%;
- 3 sweet red peppers;
- a bunch of cilantro;
- 3 g ground paprika;
- 20 ml extra virgin olive oil;
- black pepper, sea salt.
The method of preparation of pepper stuffed with cottage cheese
We put fat cottage cheese in a bowl and knead with a fork. If grains come across, I advise you to wipe it through a rare sieve, but in no case beat in a blender, you will get a liquid mess that will spread like semolina on a plate. If you adhere to the norms of proper nutrition and watch your figure, then instead of fat, take cottage cheese with a fat content of not more than 2% and halve the rate of olive oil indicated in the list of ingredients.
We take one sweet red pepper with thick pulp, cut out the seeds. Cut the flesh with a sharpened knife into very small cubes, add to the bowl.
Tip: When preparing a cold appetizer for this recipe for the festive table, stock up with colorful peppers - red, green and yellow. On a large dish in the center of the table, they will look great!
I carefully wash a large bunch of fresh cilantro under the tap, cut off the leaves. Chop greens finely, add to the rest of the ingredients. In addition to cilantro, you can add a little parsley, dill or basil, the more diverse the set of herbs, the tastier.
Season the filling with ground paprika and sea salt to taste. Add freshly ground black pepper.
Pour high-quality extra virgin olive oil. Mix thoroughly so that all ingredients are evenly distributed.
We take the two remaining peppers, cut off the top with the peduncle, cut out the seeds, and wash under the tap. We fill the "vegetable bowls" tightly with the curd filling, make a small pea.
We decorate the appetizer with cilantro leaves and immediately serve - Bon appetit!
This cold appetizer is prepared before serving, as water begins to stand out from contact with sea salt from vegetables and herbs, and after 20 minutes the taste of the dish will deteriorate.