Table of contents:
Pepper Stuffed with Cottage Cheese - A pepper and cottage cheese appetizer, a light veggie pepper salad that can be served before the main course or prepared separately if you are preparing a light meal. By the way, in summer and autumn, I often make this dish for breakfast. The main purpose of the snack is to whet the appetite, which is why it is usually served before lunch or dinner.
A portion of peppers stuffed with cottage cheese should be small: choose small but fleshy peppers. This refreshing salad is good to cook outdoors while the meat is grilled over the fire. For lovers of garlic, I advise you to add a few cloves to the curd filling, the taste will change a little, but many will like it.
The 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 that part of it that allows the use of dairy products (lacto vegetarianism).
- Cooking time: 10 minutes
- Servings: 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.
Method of making pepper stuffed with cottage cheese
Put the fatty cottage cheese in a bowl and knead with a fork. If you come across grains, then I advise you to rub it through a rare sieve, but in no case beat it in a blender, you get a liquid mess that will creep like semolina on a plate. If you adhere to the norms of proper nutrition and watch your figure, then instead of fatty, take cottage cheese with a fat content of no more than 2% and halve the amount of olive oil indicated in the list of ingredients.
Take one sweet red pepper with thick flesh, cut out the seeds. Cut the pulp into very small cubes with a sharpened knife and add to a bowl.
Tip: when preparing a cold appetizer according to this recipe for a festive table, stock up on multi-colored peppers - red, green and yellow. They will look great on a large platter in the center of the table!
Wash a large bunch of fresh cilantro under the tap carefully, tear off the leaves. Chop the herbs finely, add to the rest of the ingredients. In addition to cilantro, you can add a little parsley, dill or basil, the more varied the set of greens, the tastier.
Season the filling with ground paprika and sea salt to taste. Add freshly ground black pepper.
Pour in 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 stalk, cut out the seeds, rinse under the tap. We fill the "vegetable bowls" with the curd filling tightly, make a small slice.
Decorate the appetizer with cilantro leaves and serve immediately - bon appetit!
This cold appetizer is prepared before serving, since water begins to stand out from vegetables and herbs from contact with sea salt, and after 20 minutes the taste of the dish will deteriorate.
