Stuffed peppers in a new way. An easy summer recipe without meat. But I like this pepper even more than the classic one with minced meat. Highly recommend. Try it at least once!
5 sweet pepper recipes + our unusual experiment, see the video below. There is also this recipe at 05:39. Take a look - you will definitely like it! In pepper season, these dishes are what you need!
My pepper, I cut it in half and clean out the seeds.
I put it in a mold, grease the pepper with oil and salt a little. I put it in the oven, preheated to 180 degrees for 20 minutes.
Finely chop the onion. I rub the carrots on a coarse grater. Fry onions in vegetable oil first, then carrots. Put it out of the pan and let it cool slightly.
I add chopped parsley, walnuts, cottage cheese, garlic, sour cream, salt and spices. I stir it.
I take the pepper out of the oven, fill it with the filling.
I grease it with sour cream on top and put it in the oven.
I bake at 180 degrees for about 20 minutes. Sprinkle with grated cheese 5 minutes before cooking. And you can serve! It's very, very tasty! Try to cook! I'm sure many will like it!
• Bulgarian pepper 5-6 pcs.
• Carrots - 5-6 pcs.
• Onions - 2 pcs.
• Walnuts - 0.5 stack.
• Sour cream - 4 tbsp.
• Garlic - 2 teeth.
• Parsley - 4-5 branches
• Cottage cheese - 200 g
• Oregano - 0.5 tsp.
• White ground pepper - 1/3 tsp.
• Cheese