Pepper stuffed with cottage cheese is a pepper and cottage cheese snack, a light vegetarian salad in pepper, which can be served before the main course or cooked separately if you are preparing a light meal. By the way, in summer and autumn I often make this breakfast dish.
The most important purpose of the snack is to whet the appetite, so it is usually served before lunch or dinner. The portion of pepper stuffed with cottage cheese should be small: choose small, but meaty peppers. This refreshing salad is good to cook in nature, while roasting meat on a fire. I advise lovers of garlic 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 that allows for the consumption of dairy products (lacto-vegetarian).
- Cooking time: 10 minutes
- Servings: 2
Ingredients for pepper stuffed with curd:
- 200 g of cottage cheese 7%;
- 3 sweet red peppers;
- bunch of cilantro;
- 3 g ground paprika;
- 20 ml of extra virgin olive oil;
- black pepper, sea salt.
A way of cooking pepper stuffed with cottage cheese.
Bold cottage cheese put in a bowl and mash with a fork. If there are grains, I advise you to wipe it through a rare sieve, but in no case do not beat it in a blender, you get a liquid mash that will spread like semolina on the plate. If you adhere to the rules of proper nutrition and watch your figure, then instead of fat, take cottage cheese with a fat content of not more than 2% and reduce twice the rate of olive oil specified in the list of ingredients.
Take one sweet red pepper with thick pulp, cut the seeds. Cut the flesh into very small cubes, sharply sharpened with a knife, add to the bowl.
Tip: When preparing a cold appetizer according to this recipe for a festive table, stock up with colored peppers — red, green, and yellow. On a large platter in the center of the table, they will look great!
A large bunch of fresh cilantro under my tap carefully, tearing off the leaves. Chop the 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 a set of greens, the tastier.
Season with ground pepper and paprika topping. Add freshly ground black pepper.
Pour high-quality extra virgin extra virgin olive oil. Mix thoroughly so that all ingredients are evenly distributed.
We take the two remaining peppers, cut off the top with a stem, cut out the seeds, wash under the tap. Fill the “vegetable pans” with cottage cheese filling tightly, make a small hill.
We decorate the appetizer with cilantro leaves and immediately serve on the table - enjoy your meal!
This cold snack is prepared before serving, as water and vegetables begin to stand out from contact with sea salt from vegetables and greens, and after 20 minutes the taste of the dish will spoil.
