Baked Stuffed Peppers with Cottage Cheese and Herb Filling

Baked peppers stuffed with cottage cheese and herbs are delicious both warm and cold. They can be enjoyed as a standalone dish, served with a bowl of salad and roasted potatoes, or as an excellent side dish to roasted meat or fish. For a main course, count on two pepper halves per person, while for an appetizer, one half will suffice.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Bell pepper, red, fresh

  • 200 g Cheese, cottage cheese

  • 2 spoons Sour cream

  • 1 piece Egg, fresh

  • pieces Parsley, fresh

  • 1 handful Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Preheat the oven to 190 degrees Celsius. Wash the peppers, cut them in half, and remove the seeds and the white membrane, which can be bitter. Line a baking dish with parchment paper and place the halved peppers on it. Bake them in the preheated oven for 10 minutes.

  2. Peel the garlic, rinse the parsley and chives under running water, and dry them with paper towels. Finely chop the garlic and herbs. In a bowl, crumble the cottage cheese and mash it with a fork. Mix it with the herbs, garlic, sour cream, grated Parmesan, and egg. Season the mixture to taste with pepper and salt.

  3. Remove the baking dish from the oven and lightly salt the inside of the peppers. Then stuff them with the prepared filling. Bake them in the preheated oven for about 20 minutes, or until the filling turns golden brown on top and is baked through.

  4. Serve the baked peppers warm or cold, as a standalone dish or as a side.

Nutrition Information (Per 100g)

  • Calories: 74.13 kcal
  • Fat: 3 g
    • Saturated Fat: 1.25 g
  • Carbohydrates: 4.25 g
    • Sugars: 3.13 g
  • Protein: 4.75 g
  • Fiber: 1.13 g