Peppers Stuffed With Cottage Cheese

Peppers Stuffed With Cottage Cheese


  • 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.)



  • 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.




Add your comment or reply. Your email address will not be published. Required fields are marked *