in Recipes

Stuffed cottage cheese peppers

updated

Spread the love

Ingredients for 1 servings:

  • 2 bell peppers
  • 80 g broccoli florets
  • 40 g peas, frozen
  • 2 spring onions
  • 70 g mushrooms
  • 200 g cottage cheese
  • ¼ liter vegetable broth
  • salt and pepper
  • possibly cheese for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Low-carb

Clean the vegetables and hollow out the peppers. Briefly cook the broccoli and peas in salted water until tender. Finely chop or dice the mushrooms and spring onions. Mix all ingredients with the cottage cheese and season with salt and pepper. Then stuff the peppers with everything and, if desired, top with cheese. Place in a covered casserole dish and pour in 1/4 liter of vegetable stock. Cook in a hot oven at 180°C (350°F) for 30 minutes with the lid on, then uncovered for another 10 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed cottage cheese peppers

Rosoll – Beetroot salad from East Prussia