Stuffed peppers with chicken and cottage cheese

Ingredients for 1 servings:

• 1 bell pepper(s), red or yellow
• 125 g chicken
• ½ stalk(s) Celery , cleaned and thinly sliced
• 1 shallot(s), finely diced
• 1 garlic clove(s), chopped
• 1 tbsp parsley, chopped
• 2 tbsp cottage cheese
• oregano
• salt and pepper
• 100 ml white wine
• Broth, granulated or some soy sauce
• olive oil
• Cheese, for sprinkling
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

uncomplicated summer meal for healthy, light cuisine

Finely shred the chicken and fry with the shallots, garlic, and celery in a little oil for a few minutes, then season with salt and pepper. Let cool slightly, then mix with the cottage cheese and parsley. Season with oregano and paprika to taste (both can be omitted), and add more salt and pepper if desired. Brush a small casserole dish (or an ovenproof plate with slightly raised edges) with oil. Halve the bell pepper lengthwise so that both halves can sit comfortably on the surface. Remove the stem and core. If you like, you can peel the pepper with a vegetable peeler, but this is not necessary. Fill the bell pepper halves with the chicken and cheese mixture, sprinkle with cheese if desired, and place in the casserole dish. Mix the wine with a little broth and pour in. Bake at 200°C for about 35-40 minutes, until a nice crust has formed. This goes well with fresh baguette and a green salad, along with a fine, dry white wine. I like to take two peppers and slice them so that I have a larger half each that sits nicely on the plate. I set the smaller halves aside and cut them into strips to eat with a dip as an appetizer or use them for something else later.