Bell peppers stuffed with cottage cheese, garlic and herbs are an excellent appetizer dish for the holiday table, which is very easy and quick to prepare even just before guests arrive.

Peppers can be stuffed with different fillings, you can even bake stuffed peppers, serving them as a main dish or side dish, but my version of stuffed peppers is suitable for those who love the combination of fresh vegetables with spicy fresh cheese and curd fillings, garlic and herbs.

Let's prepare all the products. If you want to get a dietary version of the dish, it is better to use cottage cheese with a low percentage of fat; it is preferable to use curd mass.

Since this dish is festive, I try to serve it differently every time. Today I will show you several options for serving stuffed peppers. We will cut several peppers in half lengthwise, leaving the tail, we will stuff one large pepper completely, and cut off the lid and tail from it. Cut a couple of peppers into quarters lengthwise. Remove seeds from all peppers.

Of course, if you take peppers of different colors, the appetizer will look much more festive.

Now let's prepare the filling with which we will stuff our peppers. To do this, place the curd mass in a bowl. If your cottage cheese is grainy, it is better to rub it through a sieve. Add ground hot chili pepper to the cottage cheese.

First taste the curd mass for salt, sometimes it may already be salty, and only after that add salt and ground black pepper.

The amount of garlic depends on how spicy you want the filling. I use two cloves of garlic. Pass the garlic through a press.

I also always add a little mustard for spiciness.

Chop parsley, dill and green onions very finely. Place the greens in a bowl and mix all the filling ingredients well.

Using a teaspoon, carefully stuff the peppers with curd filling, garlic and herbs.

Serve the finished peppers in portions.

Stuffed whole peppers can be cut into rings.

The pepper halves can be decorated with cherry tomato rings.

Quarters look good on the table with olive rings. However, you can decorate with whatever you want. The main thing is that peppers stuffed with cottage cheese with garlic and herbs will become a very tasty and bright dish for the holiday table.

Bon appetit!

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Bell peppers stuffed with cottage cheese according to the proposed recipe look like original medallions that attract the attention of everyone who happens to be at the table. The snow-white filling with streaks of greenery and pink skin of crab sticks resembles precious marble. Its consistency should be homogeneous, paste-like, but not liquid, otherwise it will not stay inside the pepper rings.

If you replace the cottage cheese with soft pickled cheese, you can add small pieces of smoked meat to the filling. An alternative to garlic would be finely chopped sweet onions, and fresh heavy cream to mayonnaise.

Ingredients

• sweet pepper 2 pcs.
• cottage cheese 200 g
• mayonnaise 1-2 tbsp. l.
• crab sticks 3 pcs.
• ground black pepper
• garlic 1-2 cloves
• dill 3 sprigs
• parsley 3 sprigs

Preparation

1. Wash large peppers and dry with a towel. Cut off the top and clear the seeds from the inside. The peppers are ready for stuffing.

2. Prepare cottage cheese filling. It can be varied: with the addition of vegetables, sausages, smoked meats, and mushrooms. Place the cottage cheese in a deep bowl. Add mayonnaise so that the curd mass is medium thick. Stir to break up any large lumps.

3. Cut crab sticks into small cubes. Peel the garlic. Grind. Add crab sticks and garlic to cottage cheese. Stir until evenly distributed.

4. Chop the dill and parsley and add to the curd filling. Season with salt and pepper or additional spices of your choice. Stir. The filling is ready.

The appetizer is the first component of the meal. Therefore, to ensure you hit the target with your starter dish, you need to choose a tasty dish. And baked peppers stuffed with cottage cheese can become just such a dish.
Recipe contents:

Stuffed peppers are one of our favorite dishes. However, when uttering this phrase, many immediately mean the traditional hot second course. Since most often peppers are stuffed with rice and meat, less often with vegetables or mushrooms. But today, for lovers of hot appetizers, I offer a more dietary option: bake the peppers in the oven, taking cottage cheese and chopped herbs as your allies. Just 10-15 minutes and the delicious dish is ready to serve. The appetizer is prepared from completely accessible, and most importantly, most beloved products that do not require any special culinary tricks in preparation.

Surely many people cannot even imagine the combination of cottage cheese and vegetables. Because cottage cheese is generally associated as a breakfast dish with fresh fruit or jam, and vegetables, of course, with salad. But dairy products in the company of vegetables and herbs turn into a real holiday dish. In addition, this snack is low-calorie and very healthy. It contains a lot of fiber, calcium, vitamins, antioxidants and minerals.

• Calorie content per 100 g - 76 kcal.
• Number of servings - 2
• Cooking time - 20 minutes

Ingredients:

• Sweet bell pepper - 1 pc. (any color)
• Cottage cheese - 200 g
• Hard cheese - 50 g
• Dill greens - small bunch
• Ground paprika - 1/3 tsp.
• Salt - 1/5 tsp. or to taste
• Ground black pepper - on the tip of a knife

Cooking baked peppers stuffed with cottage cheese

1. Place cottage cheese in a deep container. Add ground paprika, chopped dill, a pinch of salt and pepper to it.

2. Mix the curd filling well, kneading all lumps.

3. Wash the peppers under running water, dry with a paper towel and cut in half. Remove the core with the seeds, but leave the tails, otherwise it will not hold its shape.

For this dish, I advise you to take sweet fruits with thick, fleshy walls, since thin-walled ones will hold their shape worse.

4. Stuff the peppers tightly with curd filling.

5. Grate the hard cheese on a medium grater and sprinkle the curd filling on top.

6. Place the peppers in a baking dish, cover them with a lid or food foil and bake in an oven preheated to 200 degrees for 15 minutes.