Sweet pepper stuffed with cheese. Peppers stuffed with cheese cold appetizer - original serving

A very original pepper stuffed with cheese and egg is a cold appetizer. Usually peppers are stuffed and baked, such as. Here's how to make delicious stuffed pepper without baking it, with a delicious and beautiful filling.

Pepper stuffed with cheese and egg cold appetizer

Take beautiful large peppers, you can even take different colors for beauty. Cut out the stem.

Enjoy your meal!

Ingredients:

2-3 sweet bell peppers
200 g boiled chicken
150 g of hard cheese (you can Adyghe, I think feta cheese is also suitable)
100 g crab meat
3 garlic cloves
bunch of parsley and dill
mayonnaise
10 walnuts
6-9 quail eggs

Peppers stuffed with cheese and egg

The easiest option for stuffed peppers is to stuff them with cheese and an egg, a type of Jewish salad. The recipe for the classic Jewish salad is given in detail.

In the cheese and egg filling for color, you can add a little grated carrot or Walnut or dill greens - various flavor variations are obtained. add garlic for spiciness. It is not necessary to take processed cheese, you can take regular cheese, or mix regular cheese with processed cheese.

For beauty, you can take bell peppers of different colors - red, green yellow.

We cut off the top of the pepper, clean the seeds and stuff the pepper tightly with the filling, put it in the refrigerator so that the filling thickens, then cut the pepper into rings and serve it to the table - simply and in an original way.

Ingredients:

colorful bell pepper
2 boiled eggs
2 processed cheese
3-4 garlic cloves
100 g mayonnaise

Peppers stuffed with ham video

Sweet pepper stuffed with cheese is a typical vegetable dish of the Balkans, in whose cuisines, the abundance of vegetables and cheese is simply impressive. For example, bell peppers (pigs) are eaten in all forms and cooked in almost all known ways: baked, fried, pickled, salted, dried, etc.

Bake the pepper and let it cool

Good Bulgarian brynza, and other similar cheeses, such as feta, products are available. With cheese, you can make not only peppers stuffed with cheese, it is great for salads - shepherd's salad. Feta, a Greek cheese similar to brynza, is much softer, choriatiki is impossible without it.

Cheese, dill and garlic for stuffing

Tear off the leaves from the dill sprigs and chop very finely with a knife, as finely as possible. Peel the garlic and also chop with a knife. You should not grate, as a lot of garlic juice is released.

Mash the cheese with a fork or grate it on a fine grater. Mix cheese with finely chopped dill and garlic. Cheese itself is already quite salty, so before salting the cheese mixture for stuffing, you should taste it. Pepper with black ground pepper and add 0.5 tsp. dry savory, ground to dust.

Grind cheese, dill and garlic

If it is possible to add to the minced cheese, instead of savory, a traditional Bulgarian mixture containing, this is welcome. Such mixtures, as a rule, are known under the name, refectory zubritsa. Add all the spices only to your taste, but the spicy taste and aroma of peppers stuffed with cheese is what distinguishes this appetizer from similar ones.

If the cheese is a little dry, as an exception, you can add 1 tbsp. l. cream, sour cream or a piece of melted butter. But, usually, fresh cheese is very soft and does not need such additives.

Prepared and baked peppers, without peeling from the outer film, fill with approximately 1 tbsp. l. cheese-based mixtures, then flattening them a bit. In other words, flatten a little.

Stuff peppers with cheese mixture

Peppers stuffed with cheese put in a preheated pan with 1 tbsp. l. vegetable oil and fry on both sides for a few minutes and until a light blush appears.

Roast stuffed peppers

Transfer the fried peppers to a ceramic or glass dish.

Put the peppers in a ceramic or glass dish

Prepare a light marinade from 1 tsp. wine or balsamic vinegar and 50 ml white wine. In the marinade, finely chop the dill and chop one clove of garlic. Salt a little and stir.

Pour peppers stuffed with cheese marinade with herbs and let cool completely. Ideally, if possible, you can put the snack in the refrigerator for several hours.

Stuffed peppers are one of the most beloved dishes in our country, but sometimes, when we say this phrase, we do not mean the traditional hot second course at all. Stuffed peppers are also a cold appetizer, and there are more and more recipes for it.

Apparently, having thought that since peppers can be stuffed with meat and rice, then other products for this vegetable, as if created for stuffing, are also suitable, and since some of them do not require heat treatment at all, then stuffed peppers cannot be stewed in this way. necessary, smart housewives came up with such an appetizer.

Today, peppers stuffed with various products can be seen more and more often on holiday tables, which is quite understandable - preparing such an appetizer is simple, but it turns out very tasty, beautiful and appetizing. Another reason for the popularization of such snacks is the year-round availability of bell pepper in almost all stores in all its color variations, which housewives could only dream of before. Actually, this is how canned stuffed peppers appeared, but let's not deviate from the topic.

For stuffing sweet peppers, you can take peppers, of course, of any color, the main thing is that they are not spicy, otherwise it is unlikely that such an appetizer will be appreciated, well, perhaps very few. Well, as for the filling, then an immense scope opens up here, where you can show your culinary imagination in all its glory.

Cheese stuffed pepper appetizer recipe

You will need: 400 g of cheese, 100-150 g of butter, 6 sweet peppers, 2-4 cloves of garlic, greens.

How to cook stuffed peppers with cheese. Crumble the cheese, mix with slightly softened butter, chopped garlic and herbs, salt. Rinse the peppers, cut off the stalks and carefully remove the seeds, stuff with cheese mass, remove for 2-3 hours in the cold, cut into pieces 1-1.5 cm thick before serving.

That's it - very simple and fast! Although, just as quickly, this appetizing snack will sell out, which, however, is a compliment for the hostess, which means that this is a positive fact.

Another option: cheese can be rubbed on a coarse grater, mixed in equal amounts with soft butter, 4-6 cloves of garlic, grated on a coarse grater, chopped dill. Such peppers also need to be removed in the cold and served, cut into circles or cut in half lengthwise into halves.

If you want something as simple, but spicier, prepare such an appetizer.

Recipe for spicy appetizers stuffed with cottage cheese

You will need: 300 g of cottage cheese, 100 g of butter, 5 cloves of garlic, 2 sweet peppers, 1 tsp. mustard, bitter red ground pepper.

How to cook a spicy appetizer of pepper with cottage cheese. Rub the cottage cheese through a sieve, mix with softened butter, mustard, garlic and hot pepper passed through a press, beat with a mixer until smooth. Stuff the peeled peppers with the mixture, put in the freezer for an hour, cut into circles before serving.

A very tasty option - peppers stuffed with cheese and nuts.

Peppers Stuffed with Nuts and Cheese Recipe

You will need: 250 g of any cheese, 150 g of butter, 8-10 walnuts, 3-4 sweet peppers, 2 cloves of garlic, 1 bunch of parsley / cilantro.

How to stuff peppers with cheese and nuts. Rinse multi-colored peppers, carefully cut the stalks, remove the seeds. Grate the frozen butter and cheese, pass the garlic through a press, chop the nuts, chop the greens, mix everything and stuff the peppers tightly. Holes from the stalks can be closed with halves of nuts. Chill the peppers for at least half an hour, before serving, cut into half-centimeter thick circles.

If you do not have nuts, then you can only stuff peppers with cheese.

Cheese Stuffed Peppers Recipe

You will need: 100 g of hard cheese, 6 sweet peppers, 3 processed cheese, 3 tbsp. mayonnaise, dill, red ground pepper.

How to cook peppers with cheese. Cut off the stems of the peppers, remove the membranes and seeds. Grate cheese and regular cheese, combine everything with mayonnaise, chopped dill, ground pepper, beat, if desired, you can also add finely chopped bell pepper. Stuff the peppers with a mass, compacting the filling with a spoon, refrigerate for at least 2 hours, cut into slices before serving.

Another interesting option is to stuff peppers with whole products.

Recipe for Peppers Stuffed with Egg and Cheese

You will need: 150-200 g of hard cheese, 3 bell peppers, 3 eggs, 5-6 cloves of garlic, mayonnaise.

How to cook an appetizer of pepper with an egg. Cut off the tops of the peppers from the side of the stalk, remove the seeds. Rub the cheese and mix with crushed garlic, mayonnaise. Hard boil eggs. Spread the cheese filling inside the pepper, placing a whole egg in the middle. Remove the peppers in the cold for 2-3 hours, before serving, cut the peppers soaked in cold water with a thin knife into pieces 0.5 cm thick.

Based on this recipe, you can stuff peppers with other products, including meat, as well as vegetables, etc.

Delicious Stuffed Pepper Appetizers - It's very easy, try it!

Pepper snack- this is not only a tasty and original solution for your child's breakfast, but also a storehouse of useful elements! This cold appetizer is perfect for festive table as well as daily breakfasts.

Easy Pepper Snack

Ingredients:

Bulgarian red pepper (large) - 1 pc.;
Cottage cheese 10% - 150-200 g;
Sage leaves - 10 g;
Bacon - 4-5 slices;
Soy sauce;
Salt pepper;
Vegetable oil

Cooking:

Cut the pepper into 4 pieces in the shape of boats, leave the tail and cut out the seeds.
Grease with vegetable oil, send to the oven for 5 minutes at a temperature of 200 ° C.
Grind cottage cheese with sage leaves, add salt, pepper and soy sauce.
Put the filling on the baked peppers, wrap with a slice of bacon.
Send to the oven for 5-7 minutes at a temperature of 200 ° C.

Bell pepper appetizer

Ingredients:

Bulgarian pepper 3 pieces
olive oil 100 milliliters
lemon 1 piece
garlic
black pepper
olives
capers

Cooking method:

First, roast the peppers in the oven under the grill until black spots form, then peel them from the seeds and peel.
Cut peppers, capers, olives and garlic. We mix everything thoroughly. We draw attention to the fact that half of the garlic must be squeezed into the mixture through a press, and half cut into thin rings.
Now pour the vegetables with olive oil, lemon juice and add salt and pepper to taste.
We put the finished snack in the refrigerator for a period of 1 hour to 2 days.
To give a special note, you can chop a chili pepper here.
Before serving, bring the dish to room temperature.

Bell pepper appetizer

Ingredients:

600 g bell pepper
800 g tomatoes in their own juice
1 large onion
4 cloves of garlic
salt and pepper to taste
1 st. l. Sahara
2 bay leaves
4 allspice peas
a pinch of ground cinnamon
50-60 ml of vinegar
50 ml vegetable oil

Cooking method:

Peel the onion and chop finely. Peel the bell pepper from tails and seeds, cut into long slices. Put the tomatoes together with the liquid in a large bowl and mash with a fork.
Heat vegetable oil in a deep saucepan and fry the onion until translucent.
Add bell pepper, sugar, salt and pepper to taste, stirring for 5-8 minutes. Add allspice, cinnamon and bay leaf.
Add tomatoes with juice and bring to a boil. Simmer over low heat for 12-15 minutes. Turn off the heat and add the vinegar and crushed garlic, stir and let cool.

Stuffed bell pepper

Ingredients:

Sweet pepper - 8 pcs.
Cottage cheese, feta cheese, suluguni - 400 g
Eggs - 2 pcs.
Sour cream - 3 tablespoons
Salt, pepper - to taste
Greens - bunch

Cooking method:

Bell peppers are stuffed with meat, mushrooms, seafood, cheese, etc. I offer a variant with cheese.
There is such a Bulgarian dish - chushki burek, peppers are baked and stuffed with cheese, then dipped in batter and baked.
In my dish, the components are the same, but everything is prepared in one go, it is not fried - it turns out a lighter version, not burdened by frying. Enjoy.
Let's prepare the ingredients for cooking stuffed bell peppers.
We combine cottage cheese (suluguni cheese, cheese) with eggs.
We cut the greens
We combine cottage cheese with eggs, herbs and sour cream.
We wash the peppers, cut off the top, take out the seeds.
Fill the peppers with mass. The number of servings depends on the size of the peppers.
We spread the peppers in a mold, pour water by 1-2 cm, close the peppers with lids-tails.
We put the Bulgarian pepper stuffed with cheese in the oven at 200 C for 30-40 minutes.
We take out and serve either hot, or let cool, cut into pieces.
Stuffed bell pepper is ready. The cheese is juicy, the pepper is semi-soft.

Pepper snack

Ingredients:

Sweet pepper - 3 pcs. (preferably in contrasting colors)
Curd - 420 g
Butter - 3 tbsp.
Dill - 6 sprigs
Salt - to taste
Pepper h / m - to taste
Sour cream - 50 g
Garlic - to taste

Cooking method:

A dietary snack of sweet peppers with cottage cheese, dill and garlic is a great option for both the everyday table and the festive one.
It's beautiful, tasty, and healthy, as well as budget. To prepare the dish, we need a minimum amount of time.
All products included in the composition do not require heat treatment at all. Such dishes should take their rightful place on the summer table. Get ready, I'm sure you'll love it!
To prepare the dish, you will need the products indicated in the list.
Finely chop the dill. We combine cottage cheese with dill
Salt the cottage cheese, pepper and squeeze garlic into it through a press. We mix.
We also add sour cream and butter.
We break the curd mass with a blender
Cut the peppers in half lengthwise, grabbing the tail, clean from the membranes and seeds.
Peppers are filled with curd mass.
Decorate as you wish.

Snack Pepper with Cheese

Ingredients:

Bulgarian pepper - 4 pcs
Hard cheese - 100 g
Dill and parsley - 20 g
Garlic - 1 clove
Ground black pepper - 1 pinch
Thyme - 4 sprigs

Cooking method:

Peppers stuffed with cheese are a delicious hot appetizer that can always be quickly cooked in the oven for the arrival of guests. It won’t take much time, and you don’t need a lot of products for this dish.
This dish is a la carte, the products should be taken at the rate of 1 pepper (2 halves) - per serving, if you are preparing this dish as a hot appetizer.
If you have stuffed peppers with cheese as your main course, then you will need 2 bell peppers per serving.
You can take any cheese, the main thing is that it melts well, you can also use a mixture of different cheeses. You can also enrich and diversify this dish by adding various spices.
For this dish, it is better to use red, yellow or orange bell peppers.
Green pepper in the process of cooking in the oven loses its color and looks completely unfestive on the festive table.
It is clear that the color of pepper does not affect its taste. Regarding the shape of the pepper, any will do.
Cut the bell pepper in half lengthwise. For beauty and convenience, when eating the finished dish, leave the tail at the pepper. We clean the halves of the pepper from the internal partitions and seeds.
Prepare the stuffing for the peppers. For the filling, it is better to use spicy spicy cheeses. I use two types of cheese: Cheddar and Parmesan.
We rub the cheeses on a medium grater, put them in a bowl.
Chop the parsley and dill very finely, add the greens to the cheese. Pass the garlic through a press. Mix well all the filling ingredients.
We try the filling for salt, do not forget that cheeses are usually salty. Add some black ground pepper. At this stage, you can add your favorite spices to the filling.
Using a dessert spoon, stuff the peppers tightly with the resulting filling.
Arrange the stuffed peppers in a baking dish. On top I put a couple of sprigs of thyme, I really love its combination with cheese.
We send stuffed peppers with cheese to the oven, heated to 160 degrees C, for 15-20 minutes.
We cook the pepper for the first 10 minutes, covering it with foil on top, then remove the foil and cook the pepper without it for the remaining 10 minutes.
Ready peppers stuffed with cheese are served hot to the table, which means immediately.

Pepper in bacon appetizer

Ingredients:

Sweet pepper - 300 g
Curd - 200 g
Bacon - 200 g
Garlic - 3-4 cloves
Dill - 2-3 sprigs
Salt - to taste

Cooking method:

Baked sweet peppers stuffed with garlic-dill curd and wrapped in bacon are a great appetizer on the festive table.
As it cooks, delicious, irresistible smells waft from the kitchen: first, the delicious smells of roasted peppers, and later, the aroma of bacon.
This appetizer can be prepared ahead of time and reheated before serving. Cottage cheese is suitable for any fat content, or you can replace it with cream cheese. And garlic can be excluded from the list of ingredients or replaced with hot pepper.
Prepare the necessary ingredients for the bacon-coated bell pepper appetizer.
It is advisable to choose peppers of the same size and different colors so that the dish looks spectacular on the table.
Wash the pepper well, put it in a ceramic baking dish and send it to the oven for 15 minutes.
Cool completely and peel off the skin.
Cottage cheese combine with chopped garlic and dill. Add salt to taste and mix.
Cut the pepper on one side, carefully remove the seeds and put the filling inside.
Wrap each pepper with a thin slice of bacon.
In a dry and well-heated frying pan, fry the peppers for 1 minute on both sides. The bacon should brown slightly.
Delicious, tender peppers with a juicy, spicy filling in a crispy shell can be served on the table. Bacon-wrapped bell pepper appetizer is ready.

Pepper appetizer with eggplant

Ingredients:

Bulgarian pepper - 12 pcs.
Eggplant - 8-10 pcs.
Carrot - 1 pc.
Onion - 1-2 pcs.
Tomato juice - 750 ml
Sunflower oil - for frying
Salt, pepper - to taste
Basil - to taste
Garlic - 4-5 cloves

Cooking method:

Eggplant stuffed bell peppers are a wonderful lean vegetable dish that can be offered for breakfast or dinner.
We are more accustomed to the fact that peppers are cooked with meat filling, but the meat-free option is also very good. When cold, peppers stuffed with eggplant can be served as an appetizer.
Prepare for cooking all the products on the list. The number of peppers and eggplants is arbitrary, since it all depends on the size of the vegetables and the dishes in which the dish will be cooked.
Cut the top off the peppers and remove the seeds.
Cut the eggplant into cubes, put in a bowl and season with salt. Leave for 30 minutes.
Heat the sunflower oil in a frying pan, squeeze and fry the eggplant until soft. At the end of frying, sprinkle eggplant with garlic and basil. Let the filling cool down a bit.
Fill prepared peppers with eggplant filling.
Prepare the sauce. Cut the onion into cubes, grate the carrots. Fry the onion in sunflower oil until transparent, add the carrots. I also add pepper pieces from the tops. Pour tomato juice into the pan, add sugar, salt and pepper to taste.
Peppers stuffed with eggplant, put in a saucepan vertically, pour the sauce on top. Put the pan on the fire, cover with a lid and simmer for 30 minutes. At the end of cooking, add bay leaf to the pan.
Ready peppers serve with the sauce in which they were prepared.

Roasted sweet pepper appetizer

Roasted peppers are delicious. And pickled fried peppers are doubly delicious. Prepare it according to the proposed recipe, and admiring reviews are guaranteed. Products are indicated per three-liter jar.

Ingredients:

sweet pepper - 2.5 kg
hot pepper - 1 pc.
garlic - 1 head
vinegar - 70 ml
sugar - 180 g
salt - to taste
vegetable oil - for frying

Cooking:

Pepper wash, dry, fry on both sides under the lid.
Put the finished fruits in a sterilized jar, alternating with coarsely chopped garlic.
At the end put hot pepper, salt and sugar.
Pour boiling water not to the top, add vinegar, then fill the jar with boiling water completely.
Roll up the lid and ensure slow cooling: put in a warm place, wrap.

Pepper appetizer "Boats"

This is a very versatile snack, and besides, it is very easy to prepare. The versatility lies in the fact that the filling can be put not only in chopped peppers, but also in tomatoes, on toast, on canapes. If you have a feast, then men will surely appreciate this appetizer. It also goes well with outdoor barbecues.

Ingredients:

Sweet bell pepper 3 pcs. (preferably multi-colored)
Garlic 4 cloves
Processed cheese 3 pcs.
Carrot 1 pc. (not big)
Mayonnaise 8 tbsp
parsley

Cooking:

Rinse the pepper, remove the core, cut lengthwise into 6-8 parts, depending on the size of the pepper.
Peel raw carrots, grate on a fine grater.
Grate cheese on a fine grater, combine with carrots.
Chop the garlic, put in the cheese-carrot mass.
Add mayonnaise to the resulting mass, mix thoroughly.
Arrange the "boats" of pepper on a dish, put on each cooked mass.
Decorate the dish with herbs.

Beautiful and tasty appetizer of pepper

A beautiful and tasty pepper appetizer will wonderfully decorate the festive table, and will also be appropriate for a picnic with a barbecue. And it's very easy to cook it.

Ingredients:

Bulgarian pepper - 3 pieces
cheese - 300 grams
boiled eggs - 3 pieces
garlic - 3 cloves
homemade mayonnaise

Cooking method:

Grate the cheese, add garlic squeezed with a garlic press to it. Then add mayonnaise and mix well.
Wash the pepper and cut off the top. Remove seeds from peppers.
Stuff the peppers with our garlic-cheese mass so that there is a little room in the middle for the testicle.
Gently insert the eggs and send the stuffed peppers to harden in the refrigerator for a couple of hours.
After that, carefully cut the pepper into circles, about 1 cm wide.
To make the pepper appetizer look brighter, choose peppers of different colors.

Cold pepper appetizer

Ingredients:

4 pieces (2 red, 2 yellow) bell peppers
350 grams grated cheese
4 hard-boiled eggs
100 grams store-bought mayonnaise
4 cloves of garlic
6 sprigs of parsley

Cooking method:

In a container, mix grated cheese, squeezed garlic, chopped parsley and mayonnaise with a fork. Cut off the top of the pepper and clean out the seeds.
Stuff the peppers with the stuffing so that you stick a whole egg on top.
Stuffed pepper should be infused in a cool place.
Then carefully (without crushing) cut the pepper into rings of 1.5 centimeters. Serving on the table, lay the pepper rings, alternating in color.

Pepper with cottage cheese and herbs

Preparing this appetizer, every time I catch myself thinking that fans of the raw food diet do not live so badly. All products are fresh, no heat treatment is required. The rim of the ring is a crispy and juicy pepper. And inside the ring is a filling of cottage cheese, walnuts, herbs and garlic. They are perfect for both a festive and everyday table: simple, tasty, beautiful, healthy and inexpensive.

Ingredients:

Sweet pepper - 3 pcs.
It is better to take peppers of different colors, so the appetizer will look more elegant.
Cottage cheese - 100 g. The percentage of fat content does not matter much
Butter - 50 g.
Before cooking, it should be at room temperature.
Walnuts - 1/3 cup
Garlic - 2 cloves
Parsley - 1 bunch.
Dill - 1 bunch.
If desired, you can add other herbs to taste.

Cooking:

Wash the peppers, remove the stalk and core with seeds.
In a separate bowl, make the filling: mix cottage cheese, finely chopped greens and garlic, crushed nuts, butter.
Should be a homogeneous mass.
The stuffing is very dense (!) Stuff the peppers.
Cut the peppers into rings.
Everything, pepper rings stuffed with cottage cheese and herbs are ready.
By the way, if it is not possible to immediately serve them on the table, then you can not cut the peppers, but wrap them in cling film and put them in the refrigerator.
Therefore, to save time, I do them once, but for two days at once.

Peppers stuffed with cottage cheese and garlic

Ingredients:

Bulgarian sweet pepper - 2 pcs.
Red tomatoes - 1 pc.
Cottage cheese (fatty) - 300 g
Butter - 50 g
Garlic - 1-2 cloves
Black pepper, ground - add to taste
bunch of dill
Several sprigs of parsley
Salt - to taste

Cooking method:

It is necessary to choose cottage cheese, preferably with a high percentage of fat content.
I buy homemade, since it is easy to find in our market.
Two peppers of an oblong even shape, preferably red and thick-skinned, wash, cut out the stalk and take out the seeds.
Tomatoes choose dense, medium-sized, cut out the middle with a teaspoon. Peel and mince the garlic
Mix cottage cheese, garlic, butter, black pepper and salt. It is necessary to mix thoroughly to get a uniform mass.
We divide it into two unequal parts, add finely chopped dill to the smaller part (this filling is for tomato.
Stuff peppers and tomatoes. If the cottage cheese remains, it does not matter!!! We roll it into balls. Put in the refrigerator for one hour.

Stuffed Peppers

Ingredients:

1 red bell pepper
200 g (or a little more - depending on the size of the peppers) cream cheese
1 yellow sweet pepper
2 tbsp. l. parsley, dill and cilantro
garlic - 3 cloves
1 green bell pepper
cottage cheese - 200 g

Cooking method:

Wash the peppers, cut off the top with the stalk, remove the seeds and partitions. Rinse the peppers from the inside, put on napkins with the cut down to drain the water.
Peel the garlic, chop. Wash greens, dry with paper towels and finely chop. In a bowl, mix cottage cheese, cheese, garlic and herbs. Salt, pepper to taste.
Remove the stalks and seeds from the cut tops of the peppers; cut the tops into small cubes. Divide the filling into 3 equal parts and spread among 3 bowls. Add diced peppers of the same color to each bowl. To stir thoroughly.
Tightly stuff the peppers with the resulting filling so that the green pepper has a filling with red patches, red - with yellow, and yellow - with green.
The filling should be packed very tightly into the peppers. Put the peppers in the refrigerator for 20-30 minutes.
Remove the peppers from the refrigerator, cut into circles 1.5 cm thick. Put on a dish, alternating colors.

Healthy pepper snack

Ingredients:

200 g cottage cheese 7%;
3 sweet red peppers;
a bunch of cilantro;
3 g ground paprika;
20 ml extra virgin olive oil;
black pepper, sea salt.

Cooking method:

Put fat cottage cheese in a bowl and knead with a fork. If grains come across, then I advise you to rub it through a rare sieve, but in no case beat it in a blender, you will get a liquid mess that will spread like semolina on a plate. Read more:
If you stick to the rules proper nutrition and watch your figure, then instead of fatty, take cottage cheese with a fat content of no more than 2% and halve the amount of olive oil indicated in the list of ingredients.
We take one sweet red pepper with thick pulp, cut out the seeds. Cut the pulp with a sharply sharpened knife into very small cubes, add to the bowl
when preparing a cold appetizer according to this recipe for the festive table, stock up on multi-colored peppers - red, green and yellow. On a large dish in the center of the table, they will look great. Finely chop green cilantro
Wash a large bunch of fresh cilantro under the tap carefully, cut off the leaves. Chop the greens finely, add to the rest of the ingredients. In addition to cilantro, you can add a little parsley, dill or basil, the more varied the set of greens, the tastier.

Step 1: prepare the ingredients.

Such an appetizer diverges with a bang in the first place, but first you need to prepare all the ingredients, put them on the countertop and proceed. With a sharp kitchen knife, cut the stalks from the peppers, gut them from the seeds and wash them together with a bunch of dill under streams of cold running water. Then we dry them with paper kitchen towels, put the vegetables aside for a while, and send the greens to a cutting board and finely chop. After that, we print out packages with two types of cheeses and proceed to the next step.

Step 2: prepare the cheese filling.

We put chopped dill in a deep bowl and chop processed and hard cheese on a fine or medium grater. We season these products with hot red pepper, paprika, salt, mayonnaise and mix everything with a tablespoon until a homogeneous consistency - the filling is ready!

Step 3: Stuff the Pepper.

Now we take a teaspoon and fill the bell peppers with the cheese mixture, tamping it very tightly so that not a drop of air remains in the red beauties. Then we wrap the almost ready snack in a plastic bag, film or aluminum food foil and move on.

Step 4: Bring the cheese stuffed peppers to full readiness.

Putting packaged peppercorns Refrigerate for at least 2 hours and up to 6 hours and give them the opportunity to insist. After this time, the filling will thicken and the dish can be served. We spread the stuffed vegetables from the refrigerator on a cutting board and remove the wrapper from them. Then, with a very sharp kitchen knife, cut each peppercorn across into thick rings. from 1 to 1.5 centimeters, distribute them on a large flat dish, decorate as desired, and then offer guests to taste a simple but very tasty culinary masterpiece.

Step 5: Serve Peppers Stuffed with Cheese.

Peppers stuffed with cheese are served chilled, previously cut into rings up to one and a half centimeters thick, as an appetizer before the second main courses. If desired, before serving, this yummy is decorated with fresh dill, parsley, cilantro, basil, or olives and olives. Enjoy and have fun with savory and definitely savory food!
Enjoy your meal!

If desired, you can use ordinary salad green peppers, of course, the dish will not be so odorous and sweetish, but it will also turn out to be very tasty;

Don't like red hot peppers? If so, then replace it with black, it is less pungent, or take fragrant, it is generally almost bland, although in flavor it outperforms everyone else by almost 100%;

To prepare this snack, you can use any hard cheeses, but processed cheese should be of medium density, such as Druzhba cheese;

Very often, the filling is supplemented with one hard-boiled and chopped on a fine grater. chicken egg, a small amount of olives, as well as olives;

Sometimes a couple of sprigs of dill and cilantro are added to parsley, or they do not use greens at all, but instead put a couple of garlic cloves squeezed through a press.