Peppers Stuffed With Cottage Cheese

Peppers Stuffed With Cottage Cheese

Ingredients:

  • 8 green and red peppers (Anaheim)
  • 6 tomatoes, tops sliced off, deseeded
  • 200 gr white, low-fat cheese (or ricotta cheese)
  • 2 eggs
  • Grape/olive oil (1 tbsp.)

 

METHOD:

  • Wash the peppers, then place onto a chopping board, cut the top stem, deseed. Wash and roughly cut the tomatoes into smaller parts.
  • In a mixing bowl put 150 g of ricotta cheese and stir in 2 whisked eggs to form a creamy mixture.
  • Fill the peppers with the mixture, and “close” the gaps with tomato chunks.
  • Pre-heat the oven to 180 C°. Grease the baking pan with a mix of 1 tbsp. grape oil and ½ cup of water. Place the peppers horizontally across the pan and roast them for 30 min. Gently poke with the fork to test if they are done.

 

 

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