Stuffed peppers? Delicious! Especially when they're filled with melting cheese and protein‑packed curd cheese. Ideal for vegetarians and carnivores who want a break from meat. It's an easy‑peasy recipe, ready in an hour, including the prep. We can guarantee everyone will fall for this combo of peppers and cheese. This is not a dream! Let's do it.
Nutrition (1 serving)
- 260 kcal
- 12,5 g carbohydrates
- 14 g fats
- 20,1 g protein
Per 4 portions
- 4 pepper bells
- 250 g light curd cheese
- 150 g gouda
- 2 onions
- 2 cloves garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp sweet paprika
- 1 egg
Instructions
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Wash the peppers, remove the tops and deseed them. Don't throw away the tops, we'll use them as lids.
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Preheat the oven to 180 °C.
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Fry finely chopped onion and garlic using olive oil, until golden brown and soft.
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In a bowl, mix curd cheese, grated cheese (we used Gouda), fried onion and garlic, egg, salt and pepper, and paprika. Mix well.
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Stuff the peppers with the mixture and put the tops back on as lids.
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Place them in a baking tray and bake in a preheated oven for 30‑40 minutes until the peppers soften and the cheese is golden and bubbly.
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You can serve them with whatever you like – potatoes, baked broccoli or some bread. Enjoy!
