Appetizer pepper stuffed with cheese and egg. Stuffed peppers

1 Sweet bell pepper Wash thoroughly under running water. Using a knife, cut off the ends, tail and butt by about 1 centimeter. Carefully trying not to damage the pepper, remove the core from it. In order for our peppers to be suitable for stuffing, we need to remove all the seeds and membranes from them, and then rinse them thoroughly from the inside. Let the water drain and add a little salt to the middle of the pepper to remove its natural bitterness. While our peppers are steeping, let's move on to the filling.

2 Since cottage cheese is main ingredient for the filling and we will begin our preparation. You should choose fatty, non-acidic cottage cheese, so the filling will be more tender. Grind the cottage cheese until it is full; if the cottage cheese is a little dry, you can pass it through a meat grinder before doing this. Processed cheese three on fine grater and add to the cottage cheese. Add butter and mix. We rub the resulting mass through a sieve again.

3 Wash the greens thoroughly, dry them and chop them finely. If desired, you can also finely chop the garlic, but it is better to press it onto the garlic. Add these ingredients to the curd and cheese mixture. Salt and pepper to taste, but don’t forget that we salted the bell pepper and now you need less salt. Mix everything thoroughly in a bowl until mushy. And let's move on to stuffing.

4 It is convenient to stuff the peppers with a small spoon. We use a teaspoon for this. Fill the peppers tightly with the curd filling and place them in a deep plate. After all the peppers are stuffed, cover them cling film and put it in the refrigerator to cool for about 1.5 hours.

5 After our pepper has brewed well, remove it from the refrigerator and chop it. We cut each into circles. The thinner the circles, the tastier our snack will be. But the main thing here is not to overdo it; if you cut it too thin, the filling will fall out. We put our circles on a plate, decorate each circle with a sprig of greenery and serve.

6 When cutting stuffed peppers, you should wet the knife with water, so curd filling will not stick and will cut smoothly and beautifully.

7 For those who love very much savory snacks You can add a little mustard to the filling, so the appetizer will turn out more piquant.

Peppers stuffed with cheese - delicious hot snack, which can always be quickly prepared in the oven before guests arrive. It won’t take much time, and you only need a few ingredients for this dish.

This dish is portioned, the ingredients should be taken at the rate of 1 pepper (2 halves) per serving, if you are preparing this dish as a hot appetizer.

If peppers stuffed with cheese are your main dish, then you will need 2 bell peppers per serving. You can use any cheese, the main thing is that it melts well, you can also use a mixture different cheeses. You can also enrich and diversify this dish by adding various spices.

IMPORTANT: For this dish it is better to use red, yellow or orange flowers. Green pepper During cooking in the oven, it loses its color and looks completely unfestive on the festive table. It is clear that the color of the pepper does not affect its taste. Regarding the shape of the pepper, any will do.

Cut the bell pepper into halves lengthwise. For beauty and ease of eating ready-made dish leave the tail on the pepper. We clean the pepper halves from the internal partitions and seeds.

Let's prepare the filling for the peppers. For the filling it is better to use spicy sharp cheeses. I use two types of cheese: Cheddar and Parmesan.

Grate the cheeses on a medium grater and place in a bowl.

Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix all filling ingredients well. We taste the filling for salt, do not forget that cheeses are usually salted. Let's add a little black ground pepper. At this stage, you can add your favorite spices to the filling.

With help dessert spoon Stuff the peppers tightly with the resulting filling.

We post it on stuffed peppers into a baking dish. I put a couple of sprigs of thyme on top; I really love its combination with cheese. Place the stuffed peppers with cheese in the oven, preheated to 160 degrees C, for 15-20 minutes. We cook the pepper for the first 10 minutes, covering it on top with foil, then remove the foil and cook the pepper without it for the remaining 10 minutes.

Serve the finished peppers stuffed with cheese hot, which means immediately!

Bon appetit! How delicious it is!

Pepper, stuffed with eggs and cheese

2–3 large bell peppers, 2–3 boiled eggs, 150–200 g hard cheese, 5–6 cloves of garlic, 5–6 tbsp. spoons of mayonnaise.

Wash the pepper, wipe it and remove the stems and core. Grate the cheese on a fine grater, add crushed garlic and enough mayonnaise so that the mass becomes homogeneous, but not liquid. Place a whole peeled hard-boiled egg in the middle of each prepared pepper, and tightly fill the empty space around the egg on all sides with the cheese mixture. Before serving, place the stuffed peppers in the refrigerator for 2-3 hours, and then cut them with a sharp knife, slightly moistened cold water, into circles of equal thickness.

From the book 200 best cold appetizer recipes author Kostina Daria

Peppers stuffed with eggs and cheese 2-3 large bell peppers, 2-3 boiled eggs, 150-200 g hard cheese, 5-6 cloves of garlic, 5-6 tbsp. spoons of mayonnaise. Wash the pepper, wipe it and peel it from the stalks and core. Grate the cheese on a fine grater, add crushed

From the book Dishes made from milk and dairy products. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Peppers stuffed with cheese and eggs Take straight sweet pepper pods, cut off the top part of each one in the form of a “lid” and remove the seeds. Place the pods in boiling water for 2 minutes and drain in a colander. Mash the cheese, pour the eggs into it, stir. With this mixture

From the book Meat and Poultry Dishes author Andreeva Ekaterina Alekseevna

Peppers stuffed with cheese and mushrooms. On sautéed onions, simmer chopped salted mushrooms, add most of the grated cheese, raw eggs, seasoning breadcrumbs, pepper. Wash the capsicum, cut in half, remove the seeds and boil lightly in

From the book A Million Dishes for family dinners. Best Recipes author Agapova O. Yu.

Onion, stuffed with ham, cheese and eggs Onions – 6 pieces Ham – 50 g Unleavened bun – 1 piece Chicken egg – 1 piece Grated cheese – 1 tablespoon Margarine – 50 g Sugar – 30 g Meat broth – 1/2 cup Butter – 1 tablespoon Chopped parsley,

From the book The most delicious stuffed dishes author Kostina Daria

Stuffed peppers with cheese Required: 3–4 peppers, 100–150 g cheese, 75 g butter, 2–3 cloves garlic. Method of preparation. Wash the pepper, cut off the stalks, remove the seeds. Grate the cheese and chilled hard butter on a coarse grater, and grate the garlic on a fine grater. Everything is thorough

From the book We Brew Ourselves Foamy Beer, Kvass, Cooking tea mushroom author Galimov Denis Rashidovich

Pepper, stuffed with cheese and eggs 1 kg of pepper, 500 g of feta cheese, 5 eggs, 150 g of butter or vegetable oil, ground red pepper to taste. Cut off the wide upper part in the form of a cap from strong, straight pods of sweet bell peppers, remove the seeds. Put

From the book An indispensable book for a diabetic. Everything you need to know about diabetes mellitus author Pigulevskaya Irina Stanislavovna

Sweet peppers stuffed with eggs and cheese Ingredients 300 g sweet peppers different colors 200 g hard cheese 4 eggs 1 head of garlic 1 bunch of dill and parsley Mayonnaise and salt to taste Method of preparation Hard-boil and peel the eggs. Sweet pepper good

From the book Cheese Dishes author Treer Gera Marksovna

Peppers stuffed with cheese and eggs Ingredients: peppers - 300 g, cheese - 150 g, eggs - 3 pcs., salt, pepper to taste. Boil two eggs, finely chop or grate. Then grate the cheese ( Bryndza is better). Mix eggs with cheese and add to mixture a raw egg, salt, pepper and

From book Steam cooking author Babenko Lyudmila Vladimirovna

Stuffed with cheese and eggs Bell pepper“World Snack No. 2” - 150-200 g of any cheese - 2-3 sweet peppers - 2-3 hard-boiled eggs - 5-6 cloves garlic mayonnaise- to taste Carefully cut out the stalk with seeds from the pepper. Grate the cheese on a fine grater, garlic

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Peppers stuffed with feta cheese and eggs Cut the top part of the pepper pods in the form of a lid, remove the stem with seeds, and open the lids. Mash the cheese and pour the eggs into it. You can add a little red pepper for color. Fill the pods with this mixture

From book Vegetarian cuisine by Borovskaya Elga

From the book Vegetarian Cuisine - right choice author Gritsak Elena

Peppers stuffed with cheese and eggs Ingredients: peppers – 300 g, cheese – 150 g, eggs – 3 pcs., salt, pepper to taste. Boil two eggs, finely chop or grate on a coarse grater. Then grate the cheese (preferably feta cheese). Mix eggs with cheese, add raw egg to the mixture,

From the book Children's cookbook author Perepadenko Valery Borisovich

From the author's book

Marinated bell peppers, stuffed green onions and eggs Ingredients: 6 pickled bell peppers, 2-3 eggs, 3 tbsp. l. mayonnaise, 0.5 bunch of green onions, parsley, salt to taste. Preparation: Boil hard-boiled eggs, peel, chop finely. Parsley,

From the author's book

Stuffed peppers with cheese Ingredients 1 cup vegetable broth, 2 large sweet peppers, 2 tomatoes, 1 tablespoon pine nuts, 1 head garlic, 1 ripe avocado, 180 g sharp cheese, 1 tablespoon rice, 2 tablespoons butter, vegetable oil For

From the author's book

Peppers stuffed with cheese and eggs The ratio of products is to taste. For strong straight pepper pods, cut the upper wide part not completely, in the form of a “lid”, remove the core with seeds, and open the lids. Mash the cheese and mix with eggs (for 500 g of cheese

I offer a recipe that is delicious, easy to prepare and very spectacular snack - peppers stuffed with cheese. It’s delicious to make sandwiches with this pepper for breakfast or serve to guests. This cold appetizer will decorate any holiday table. I have been preparing peppers stuffed with cheese for many years and these bright rings always delight my guests.

Ingredients

To prepare peppers stuffed with cheese, you will need:

sweet bell pepper - 2 pcs.;

hard cheese - 200 g;

butter - 100 g;

garlic - 2 cloves;

parsley - optional;

salt - to taste.

Cooking steps

Prepare the filling. To do this, grind the cheese and butter through a meat grinder (the ratio of cheese and butter should always be 2:1).

Hold for some time room temperature until the butter becomes soft. Add chopped garlic to the filling and mix thoroughly. If necessary, add salt to the resulting filling for stuffing the peppers.

I added chopped parsley to part of the filling.

Wrap the peppers stuffed with cheese in foil and place in the refrigerator for several hours. Then remove from the refrigerator and cut the chilled peppers into thin rings.

Pepper appetizer- it's not only tasty and original solution for your child's breakfast, but also a treasure trove useful elements! This cold appetizer is ideal for both festive table and for daily breakfasts.

Simple pepper appetizer

Ingredients:

Red bell pepper (large) – 1 pc.;
Cottage cheese 10% – 150-200 g;
Sage leaves – 10 g;
Bacon – 4-5 slices;
Soy sauce;
Salt pepper;
Vegetable oil

Preparation:

Cut the pepper into 4 pieces in the shape of boats, leave the tail and cut out the seeds.
Grease with vegetable oil and place in the oven for 5 minutes at 200° C.
Grind the cottage cheese with sage leaves, add salt, pepper and soy sauce.
Place the filling on the baked pepper and wrap it with a slice of bacon.
Place in the oven for 5-7 minutes at 200° C.

Bell pepper appetizer

Ingredients:

bell pepper 3 pieces
olive oil 100 milliliters
lemon 1 piece
garlic
black pepper
olives
capers

Cooking method:

First, fry the peppers in the oven under the grill until black spots form, then peel and remove seeds.
Chop the peppers, capers, olives and garlic. Mix everything thoroughly. Please note that half of the garlic must be squeezed into the mixture through a press, and half cut into thin rings.
Now add olive oil to the vegetables. lemon juice and add salt and pepper to taste.
Place the finished snack in the refrigerator for a period of 1 hour to 2 days.
To add a special touch, you can chop some chili pepper here.
Before serving, bring the dish to room temperature.

Bell pepper appetizer

Ingredients:

600 g bell pepper
800 g tomatoes in their own juice
1 large onion
4 cloves garlic
salt and pepper to taste
1 tbsp. l. Sahara
2 bay leaves
4 allspice peas
a pinch of ground cinnamon
50-60 ml vinegar
50 ml vegetable oil

Cooking method:

Peel the onion and finely chop it. Peel the bell pepper from tails and seeds, cut into long slices. Place the tomatoes along with the liquid in a large bowl and mash with a fork.
Heat vegetable oil in a deep saucepan and fry the onion until transparent.
Add bell pepper, sugar, salt and pepper to taste, stirring for 5-8 minutes. Add allspice, cinnamon and bay leaf.
Add tomatoes with juice and bring to a boil. Simmer over low heat for 12-15 minutes. Turn off the heat and add vinegar and pressed garlic, stir and let cool.

Stuffed bell peppers

Ingredients:

Sweet pepper - 8 pcs.
Cottage cheese, feta cheese, suluguni - 400 g
Eggs - 2 pcs.
Sour cream - 3 tbsp.
Salt, pepper - to taste
Greens - a bunch

Cooking method:

Bell peppers are stuffed with meat, mushrooms, seafood, cheese, etc. I offer a version with cheese.
There is such a thing Bulgarian dish— chushki burek, peppers are baked and stuffed with feta cheese, then dipped in batter and baked.
In my dish the ingredients are the same, but everything is prepared in one step, it is not fried - it turns out more easy option, not burdened by frying. Have a nice one.
Let's prepare the ingredients for making stuffed bell peppers.
Combine cottage cheese (suluguni cheese, feta cheese) with eggs.
Cutting greens
Combine cottage cheese with eggs, herbs and sour cream.
We wash the peppers, cut off the tops, and remove the seeds.
Fill the peppers with the mixture. The number of servings depends on the size of the peppers.
Place the peppers in a mold, pour 1-2 cm of water, and cover the peppers with tail lids.
Place bell peppers stuffed with cheese in the oven at 200 C for 30-40 minutes.
We take it out and serve it either hot, or let it cool and cut it.
Stuffed bell peppers are ready. The cheese turns out juicy, the pepper is semi-soft.

Diet pepper snack

Ingredients:

Sweet pepper - 3 pcs. (preferably contrasting colors)
Cottage cheese – 420 g
Butter - 3 tbsp.
Dill - 6 sprigs
Salt - to taste
Pepper h/m - to taste
Sour cream - 50 g
Garlic - to taste

Cooking method:

Dietary snack of sweet peppers with cottage cheese, dill and garlic - great option as for everyday table, and for the festive.
It is beautiful, tasty, healthy, and also budget-friendly. To prepare the dish we need minimal amount time.
All products included in the composition do not require any heat treatment. Such dishes should have their due place on summer table. Prepare it, I'm sure you'll like it!
To prepare the dish you will need the products indicated in the list.
Finely chop the dill. Combine cottage cheese with dill
Salt and pepper the cottage cheese and squeeze the garlic into it through a press. Mix.
We also add sour cream and butter.
Beat the curd mass with a blender
Cut the peppers in half lengthwise, taking the tail, and remove membranes and seeds.
Fill the peppers with curd mixture.
We decorate at our discretion.

Pepper appetizer with cheese

Ingredients:

Bell pepper - 4 pcs
Hard cheese - 100 g
Dill and parsley - 20 g
Garlic - 1 clove
Ground black pepper - 1 pinch
Thyme - 4 sprigs

Cooking method:

Peppers stuffed with cheese are a delicious hot appetizer that can always be quickly prepared in the oven before guests arrive. It won’t take much time, and you only need a few ingredients for this dish.
This dish is portioned, you need to take food at the rate of 1 pepper (2 halves) per serving, if you are preparing this dish as a hot appetizer.
If cheese stuffed peppers are your main dish, then you will need 2 bell peppers per serving.
You can use any cheese, as long as it melts well; you can also use a mixture of different cheeses. You can also enrich and diversify this dish by adding various spices.
For this dish, it is better to use red, yellow or orange bell peppers.
Green peppers lose their color when cooked in the oven and look completely unfestive on the holiday table.
It is clear that the color of the pepper does not affect its taste. Regarding the shape of the pepper, any will do.
Cut the bell pepper into halves lengthwise. For beauty and convenience when eating the finished dish, leave the tail on the pepper. We clean the pepper halves from the internal partitions and seeds.
Let's prepare the filling for the peppers. For the filling it is better to use spicy, sharp cheeses. I use two types of cheese: Cheddar and Parmesan.
Grate the cheeses on a medium grater and place in a bowl.
Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix all filling ingredients well.
We taste the filling for salt, do not forget that cheeses are usually salted. Add some ground black pepper. At this stage, you can add your favorite spices to the filling.
Using a dessert spoon, tightly stuff the peppers with the resulting filling.
Place the stuffed peppers in a baking dish. I put a couple of sprigs of thyme on top; I really love its combination with cheese.
Place the stuffed peppers with cheese in the oven, preheated to 160 degrees C, for 15-20 minutes.
We cook the pepper for the first 10 minutes, covering it on top with foil, then remove the foil and cook the pepper without it for the remaining 10 minutes.
Serve the finished peppers stuffed with cheese hot, which means immediately.

Bacon Wrapped Pepper Appetizer

Ingredients:

Sweet pepper - 300 g
Cottage cheese – 200 g
Bacon - 200 g
Garlic - 3-4 cloves
Dill - 2-3 sprigs
Salt - to taste

Cooking method:

Baked sweet peppers stuffed with garlic-dill cottage cheese, and even wrapped in bacon - this is great snack on the festive table.
While it’s cooking, delicious smells emanate from the kitchen that you can’t resist: first the delicious smells of roasted peppers, and later the aroma of bacon.
This appetizer can be prepared in advance and simply reheated before serving. Cottage cheese is suitable for any fat content, or you can replace it with cream cheese. And garlic can be excluded from the list of ingredients or replaced with hot pepper.
Prepare necessary ingredients for an appetizer of bell peppers wrapped in bacon.
It is advisable to choose peppers of the same size and different colors so that the dish looks more impressive on the table.
Wash the peppers well, place in a ceramic baking dish and place in the oven for 15 minutes.
Cool completely and remove the skin.
Combine cottage cheese with chopped garlic and dill. Add salt to taste and stir.
Cut the pepper on one side, carefully remove the seeds and place the filling inside.
Wrap each pepper with a thin slice of bacon.
In a dry and well-heated frying pan, fry the peppers for 1 minute on both sides. The bacon should be slightly browned.
Delicious, tender peppers with juicy spicy filling in a crispy shell can be served. The bell pepper appetizer in bacon is ready.

Pepper appetizer with eggplant

Ingredients:

Bell pepper - 12 pcs.
Eggplants - 8-10 pcs.
Carrots - 1 pc.
Onions - 1-2 pcs.
Tomato juice – 750 ml
Sunflower oil - for frying
Salt, pepper - to taste
Basil - to taste
Garlic - 4-5 cloves

Cooking method:

bell pepper, stuffed with eggplant, - wonderful vegetable Lenten dish, which can be offered for breakfast or dinner.
We are more accustomed to the fact that pepper is cooked with meat filling, but the meat-free option is also very good. When cold, peppers stuffed with eggplants can be served as an appetizer.
Prepare all the products on the list for cooking. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be prepared.
Cut off the tops of the peppers and remove the seeds.
Cut the eggplants into cubes, place in a bowl and add salt. Leave for 30 minutes.
Heat sunflower oil in a frying pan, squeeze and fry the eggplants until soft. At the end of frying, sprinkle the eggplants with garlic and basil. Cool the filling slightly.
Fill eggplant filling prepared peppers.
Prepare the sauce. Dice the onion and grate the carrots. Fry on sunflower oil onion until transparent, add carrots. I also add bits of pepper from the tops. Pour into the pan tomato juice, add sugar, salt and pepper to taste.
Place the peppers stuffed with eggplants vertically in a pan and pour the sauce on top. Place the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.
Serve the finished peppers with the sauce in which they were cooked.

Roasted sweet pepper appetizer

Roasted peppers are very tasty. A pickled roasted peppers- doubly delicious. Prepare it according to the suggested recipe, and admiring reviews are guaranteed. Products are indicated per three-liter jar.

Ingredients:

sweet pepper – 2.5 kg
hot pepper – 1 pc.
garlic – 1 head
vinegar – 70 ml
sugar – 180 g
salt - to taste
vegetable oil - for frying

Preparation:

Wash the pepper, dry it, fry it on both sides under the lid.
Place the finished fruits in a sterilized jar, alternating with coarsely chopped garlic.
At the end add hot pepper, salt and sugar.
Fill the jar with boiling water not to the top, add vinegar, then fill the jar completely with boiling water.
Roll up the lid and ensure slow cooling: place in a warm place, wrap up.

Pepper appetizer “Boats”

This is a very versatile snack, and also very easy to prepare. The versatility lies in the fact that the filling can be put not only into chopped peppers, but also into tomatoes, on toast, and on canapés. If you are having a feast, men will certainly appreciate this appetizer. It is also perfect for outdoor barbecues.

Ingredients:

Sweet bell pepper 3 pcs. (preferably multi-colored)
Garlic 4 cloves
Processed cheese 3 pcs.
Carrot 1 pc. (not big)
Mayonnaise 8 tbsp.
Parsley

Preparation:

Wash the pepper, remove the core, cut lengthwise into 6-8 pieces depending on the size of the pepper.
Peel the raw carrots and grate them on a fine grater.
Grate the cheese on a fine grater and combine with carrots.
Chop the garlic and add to the cheese and carrot mixture.
Add mayonnaise to the resulting mass and mix thoroughly.
Place the pepper “boats” on a dish and place the prepared mixture on each one.
Decorate the dish with herbs.

Beautiful and tasty pepper appetizer

Beautiful and delicious snack made from pepper will wonderfully decorate a holiday table, and will also be appropriate at a picnic with a shish kebab. And it’s very easy to prepare.

Ingredients:

bell pepper - 3 pieces
cheese - 300 grams
boiled eggs - 3 pieces
garlic - 3 cloves
homemade mayonnaise

Cooking method:

Grate the cheese, add garlic squeezed out using a garlic press. After this, add mayonnaise and mix everything well.
Wash the pepper and cut off the top. Remove the seeds from the pepper.
Stuff the peppers with our garlic-cheese mixture so that there is a little space left in the middle for the egg.
Carefully insert the eggs and place the stuffed peppers in the refrigerator to harden for a couple of hours.
After this, carefully cut the pepper into circles, about 1 cm wide.
To make your pepper appetizer look brighter, choose peppers of different colors.

Cold pepper appetizer

Ingredients:

4 pieces (2 red, 2 yellow) bell peppers
350 grams of grated cheese
4 hard-boiled eggs
100 grams of store-bought mayonnaise
4 cloves of garlic
6 branches of parsley

Cooking method:

In a container, mix grated cheese, squeezed garlic, chopped parsley and mayonnaise with a fork. Cut off the top of the pepper and remove the seeds.
Stuff the peppers with the filling so that the whole egg is placed on top.
The stuffed peppers should sit in a cool place.
Then carefully (without crushing) cut the pepper into 1.5 centimeter rings. When serving, place the pepper rings, alternating in color.

Pepper with cottage cheese and herbs

Every time I prepare this appetizer, I catch myself thinking that fans of a raw food diet don’t live so badly. All products are fresh and do not require heat treatment. The rim of the ring is crispy and juicy pepper. And inside the ring there is a filling of cottage cheese, walnuts, herbs and garlic. Perfect for both festive and everyday tables: simple, tasty, beautiful, healthy and inexpensive.

Ingredients:

Sweet pepper - 3 pcs.
It is better to take peppers of different colors, so the appetizer will look more elegant.
Cottage cheese - 100 g. The percentage of fat content is not particularly important.
Butter - 50 g.
It should be at room temperature before cooking.
Walnuts - 1/3 cup
Garlic - 2 cloves
Parsley - 1 bunch.
Dill - 1 bunch.
If desired, you can add other greens to taste.

Preparation:

Wash the peppers, remove the stem and core with seeds.
In a separate bowl, make the filling: mix cottage cheese, finely chopped herbs and garlic, crushed nuts, butter.
There should be a homogeneous mass
Stuff the peppers very tightly (!) with the filling.
Cut the peppers into rings.
That's it, pepper rings stuffed with cottage cheese and herbs are ready.
By the way, if it is not possible to serve them on the table right away, then you can not cut the peppers, but wrap them in cling film and put them in the refrigerator.
Therefore, to save time, I do them once, but for two days at once.

Peppers stuffed with cottage cheese and garlic

Ingredients:

Bulgarian sweet pepper - 2 pcs.
Red tomatoes - 1 pc.
Cottage cheese (fat) - 300 g
Butter - 50 g
Garlic - 1-2 cloves
Ground black pepper - add to taste
Bunch of dill
A few sprigs of parsley
Salt - to taste

Cooking method:

It is necessary to choose cottage cheese, preferably with a high percentage of fat content.
I buy homemade, fortunately it is easy to find in our market.
Wash two peppers of an oblong, even shape, preferably red and thick-skinned, cut out the stalk and remove the seeds.
Choose dense, medium-sized tomatoes and cut out the middle with a teaspoon. Peel and chop the garlic
Mix cottage cheese, garlic, butter, black pepper and salt. It is necessary to mix thoroughly to obtain a uniform mass.
Divide into two unequal parts, add finely chopped dill to the smaller part (this is the filling for tomatoes.
Stuff peppers and tomatoes. If there is some cottage cheese left, no problem!!! Roll it into balls. Place in the refrigerator for one hour.

Stuffed peppers

Ingredients:

1 red bell pepper
200 g (or a little more - depending on the size of the peppers) cream cheese
1 yellow bell pepper
2 tbsp. l. parsley, dill and cilantro
garlic – 3 cloves
1 green bell pepper
cottage cheese – 200 g

Cooking method:

Wash the peppers, cut off the top and stem, remove the seeds and membranes. Rinse the inside of the peppers and place them cut side down on napkins to drain.
Peel the garlic and chop it. Wash the greens, dry with paper towels and finely chop. In a bowl, mix cottage cheese, cheese, garlic and herbs. Salt and pepper to taste.
Remove the stems and remaining seeds from the cut tops of the peppers; cut the tops into small cubes. Divide the filling into 3 equal parts and divide into 3 bowls. Add pepper cubes of the same color to each bowl. To stir thoroughly.
Stuff the peppers tightly with the resulting filling so that the green pepper has a filling with red specks, the red one has yellow filling, and the yellow pepper has green filling.
The filling should be packed very tightly into the peppers. Place the peppers in the refrigerator for 20–30 minutes.
Remove the peppers from the refrigerator, cut into 1.5 cm thick slices. Place on a plate, alternating colors.

Healthy pepper snack

Ingredients:

200 g cottage cheese 7%;
3 sweet red peppers;
a bunch of cilantro;
3 g ground paprika;
20 ml olive oil extra virgin varieties;
black pepper, sea salt.

Cooking method:

Place the fatty cottage cheese in a bowl and mash with a fork. If you come across grains, then I advise you to rub it through a fine sieve, but under no circumstances beat it in a blender, you will get a liquid mixture that will spread like semolina on a plate. Read more:
If you stick to the rules proper nutrition and watch your figure, then instead of fatty cheese, 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 and cut out the seeds. Cut the pulp into very small cubes with a sharp knife and add to the bowl.
leaving cold snack For this recipe for the holiday table, stock up on colorful peppers - red, green and yellow. On large dish they will look great in the center of the table. Finely chop the cilantro
Wash a large bunch of fresh cilantro thoroughly under the tap and tear off the leaves. Chop the greens finely and 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.