John Myers
Stuffed, Fluffy Peppers
The perfect stuffed, fluffy peppers recipe with a picture and simple step-by-step instructions.
- 250 g Ricotta
- 150 g Lowfat quark
- 2 Eggs
- 2 tsp Durum wheat semolina
- Freshly grated nutmeg
- 1 tsp Garlic pepper from my KB
- 1 pinch Seasoned salt from my KB
- Frozen chives
- 40 g Freshly grated Parmesan
- 2 tbsp Extra virgin olive oil
- Rosemary fresh
- 3 tbsp Cores
- 3 Red peppers
- Mix the ricotta, quark, eggs, semolina, nutmeg, garip pepper, seasoned salt and chives well and let it steep!
Preheat the oven to 200 degrees!
- Meanwhile, cut off the top of the pepper, remove the core and stalk and wash! Finely dice the lid and add to the ricotta mixture! Put everything in the peppers!
- Sprinkle with different seeds (sunflower, sesame, linseed …) and put in a baking dish, coated with olive oil! Place the rosemary around it.
- Bake the peppers in the oven for about 35 minutes.
Facebook Comments