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Tricolor curd cream
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Peppers stuffed with cottage cheese and cheese
Description
Sweet peppers with thin fleshy walls are most suitable for this dish. Thin-walled ones hold their shape worse.
Cooking
Step 1
1. 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. 2. Peel and chop the garlic. Wash greens, dry with paper towels and finely chop. In a bowl, mix cottage cheese, cheese, garlic and herbs. Salt, pepper to taste. 3. 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. 4. 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.
Ingredients
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