Peppers stuffed with cream cheese. Stuffed peppers with cottage cheese. Recipe for stuffed peppers with cream cheese

In the summer you don’t want to cook anything complicated at all, and the atmosphere contributes to this. There are a lot of fresh vegetables, herbs, fruits around, and it seems that you can only eat snacks, preferably cold ones. And even if you plan to go to a barbecue, you still want to add something vegetable, light and stimulating to the appetite to the main meat dish. The best choice is bell pepper stuffed with cottage cheese and herbs. If you are going on a picnic, you can prepare all the ingredients in advance and assemble the final version of the snack on the spot. This snack is also suitable for those who love healthy and dietary food.

Simple snack recipe

To prepare peppers with cottage cheese and herbs we will need:

• Large bell peppers – 2 pcs.
• Cottage cheese (any fat content) – 200g.
• Butter – 20 g (can be replaced with low-fat sour cream).
• Salt, pepper, paprika - to taste
• Fresh herbs – 1 bunch
• Nuts, tomatoes, boiled egg, mustard, garlic, olives - optional.

1. Place the cottage cheese in a bowl and mash with a fork. If grains remain, you can rub the cottage cheese through a sieve so that the mass becomes homogeneous. It is not recommended to use a blender - this will make it liquid, and then the filling will simply flow out of the peppers.

2. Add butter and mix thoroughly, working actively with a fork.
3. Rinse the greens thoroughly, chop finely and add to the resulting mass. Additional ingredients can be added at this stage.
4. Season the filling with salt, paprika and ground black pepper.

5. Next, stuff the vegetables.
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To serve the appetizer, you can prepare peppers in several ways: cut off the “lid” along with the stalk; cut lengthwise along with the stalk; cut into quarters. In all cases, the fruits should be thoroughly cleaned of seeds and pulp and rinsed well with water.

If you decide to use the first method, you need to stuff the “cups” very tightly with the filling, then put them in the refrigerator for 20-30 minutes. After cooling the appetizer, carefully cut into rings with a sharp knife and serve in portions.

In the second and third cases, filling halves or quarters, you can decorate them with green leaves, thinly sliced ​​olives or halves of cherry tomatoes.

Classic recipe

The classic recipe for stuffed peppers with meat and rice is a way to prepare a hearty, self-sufficient dish that does not require a side dish. You can cook the dish in a saucepan, in the oven or in a slow cooker.

To stuff peppers, select only large and smooth vegetables: they look more beautiful and appetizing, and you can put a lot of filling in them

Ingredients:

• bell pepper – 15 pcs.;
• minced meat – 800 g;
• rice – 100 g;
• onion – 3 pcs.;
• carrots – 1 pc.;
• vegetable oil – 20 g;
• bay leaf – 2 pcs.;
• tomato paste – 5 tbsp. l.;
• sour cream – 3 tbsp. l.;
• water – 2 tbsp.;
• ground black pepper, salt to taste.

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15 Sep 2020 at 12:48 PDT

Cooking method:

1. Cook the rice until half cooked - about 10 minutes.
2. Peel the onion, finely chop it, place it in a heated frying pan with vegetable oil, and sauté.
3. Grate the peeled carrots, add them to the onions, and fry for 5 minutes.
4. Knead the minced meat, salt and pepper it, add the frying mixture into it.
5. Now we’ll make the sauce for our peppers: in a bowl, mix tomato paste, water, sour cream and salt.
6. We prepare vegetables for stuffing: we clean them from the stalk and seeds, remove the partitions, and rinse them with water.
7. Stuff the vegetables: tightly stuff each vegetable with the meat filling to the very edges, then place it vertically in a deep pan.
8. Pour in the prepared sauce. If there is not enough sauce, you can add water so that the sauce covers the peppers by about two-thirds. Add bay leaf to the sauce.
9. Bring to a boil, simmer over medium heat under a closed lid until fully cooked - about 40-50 minutes.
10. Stuffed bell peppers in a pan are ready! They are served hot with gravy. No side dish is required as the dish is considered the main dish.

This is how peppers are stuffed in the traditional way in a saucepan. As for how to cook stuffed peppers in a slow cooker, there are no particular differences. The vegetables are filled with filling, transferred to the multicooker bowl, poured with sauce, and brought to a boil - depending on the multicooker modes, for example, it could be the “Baking” or “Express” mode. Then set to the “Stew” mode for 1-1.5 hours or the automatic “Stuffed cabbage rolls” mode, which also depends on the multicooker model.

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8 Jan 2020 at 9:34 PST

Cooking tips and tricks

To make the appetizer look more elegant, you can take peppers of different colors - red, yellow, green. You should choose fleshy fruits that are not very large in size. When choosing cottage cheese, pay attention to the fat content - the lower the percentage of fat content, the drier the filling will be; you may need to add a little sour cream so that the filling in the pepper does not fall apart. The butter must be taken out in advance so that it is warm by the time the filling is prepared, otherwise it will not “disperse.” You can replace butter with the same amount of olive oil.

In order to diversify the taste of stuffed peppers with cottage cheese and herbs, you can divide the filling into several parts and add additional ingredients to each. It can be chopped nuts, finely chopped tomatoes, grated boiled egg, mustard, garlic... whatever comes to your mind, don’t limit your imagination and try several options for this wonderful snack. For example, peppers stuffed with cottage cheese and garlic will be an excellent pairing for any main dish of meat or poultry.

Hot peppers stuffed with goat cheese for the winter

Cooking time:

1 hour 15 minutes

Number of servings:

14

Energy value

• calorie content – ​​67.1 kcal;
• fats – 3.7;
• proteins – 2.9;
• carbohydrates – 6.1.

Ingredients

• hot pepperoni – 400 g;
• milk – 700 ml;
• goat cheese – 350 g;
• garlic – 9 cloves;
• water – 700 ml;
• wine vinegar (white) – 170 ml;
• olive oil – 20 ml;
• salt – 15 g;
• sugar – 35 g;
• oregano (dried) – 1 tsp;
• basil (dried) – 1 tsp;
• herbs de Provence – 1 tbsp;
• bay leaf – 2 pcs.

Step-by-step preparation

1. First of all, let's prepare the hot pepper - it must all be thoroughly washed, the tops cut off and the pods cleared of seed boxes and partitions. Then transfer the prepared pepperoni into a deep container and pour in milk so that it completely covers the pepper. Leave the pepper in this form for about a day - this is required to get rid of excessive heat - and then rinse under cold running water and pat dry with paper towels.
2. After this, divide the head of garlic into teeth, peel them and rinse in cool water - chop 3 cloves using a garlic press, and chop the remaining 6 cloves coarsely.
3. The next step is to prepare the filling for the peppers - mash 350 grams of goat cheese in a deep bowl, add garlic passed through a press, a teaspoon of dried herbs (basil, oregano, Provençal mixture) and mix everything well.
4. With the resulting cheese mixture, tightly fill the prepared pepperoni pods to the top.
5. After that, into dry, pre-sterilized jars at the very bottom, throw the bay leaf, the remaining Provençal herbs and chopped garlic into slices. Place stuffed peppers on top of the seasonings, not reaching the neck by about 1 cm.
6. Then we start preparing the filling - put 700 ml of water, 170 ml of white wine vinegar, 20 ml of olive oil into a thick-walled saucepan, add salt and sugar. Place on the fire and boil until the crystals are completely dissolved. Then remove from the stove and, after allowing to cool slightly, pour the brine into jars.
7. We roll up the containers with sterile screw-on metal lids and place them in a deep container filled with warm water, on a cloth or wooden stand to pasteurize (for about 20 minutes). Then, carefully removing the jars from the water, turn them upside down and wrap them in a warm blanket until they cool completely. We store this snack, like the rest of the canned food, in a cool, dark place.

Advice

: To quickly sterilize all jars and lids, rinse them thoroughly with cool water and place them wet upside down on a baking sheet in an unheated oven. Then set the temperature to 110-120℃ and after 15 minutes take it out to cool on a towel.

Peppers stuffed with cheese are an ideal cold appetizer that even a novice housewife can handle. Therefore, quickly write down these recipes in your cookbook and delight your family and friends with new culinary masterpieces. Bon appetit!

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I offer a recipe for a delicious, easy-to-prepare and very impressive appetizer - peppers stuffed with cheese.

. It’s delicious to make sandwiches with this pepper for breakfast or serve to guests. This cold appetizer will decorate any holiday table. I have been preparing peppers stuffed with cheese for many years and these bright rings always delight my guests.

In the oven

You can also bake peppers with cottage cheese in the oven and you will get a side dish for meat, but you can also eat it as an independent dish. To prepare, take vegetables and cut them into quarters. Cottage cheese, mix it with one egg, add chopped garlic, grated cheese, herbs, a couple of tablespoons of butter and mix the resulting mass. Then stuff the peppers, pour olive oil on top and place in the oven for 20-30 minutes at 180-200 degrees. Baked until golden brown. The dish should be served after it has cooled. Bon appetit!

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:

1. Place the fatty cottage cheese in a bowl and mash with a fork. If you come across grains, then I advise you to rub it through a fine sieve, but under no circumstances beat it in a blender, you will get a liquid mixture that will spread like semolina porridge on a plate. Read more:
2. If you adhere to proper nutrition and watch your figure, then instead of fatty cottage cheese, 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.
3. Take one sweet red pepper with thick flesh and cut out the seeds. Cut the pulp into very small cubes with a sharp knife and add to the bowl.
4. When preparing a cold appetizer according to this recipe for the holiday table, stock up on colorful peppers - red, green and yellow. They will look great on a large platter in the center of the table. Finely chop the cilantro
5. Wash a large bunch of fresh cilantro thoroughly under the tap and tear off the leaves. Chop the greens finely and 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.

Many people are familiar with the popular recipe for stuffed bell peppers. Peppers are usually stuffed with a filling made up of washed rice, chopped vegetables (onions + carrots) sautéed in oil in a frying pan, with or without the addition of minced meat. Then the stuffed peppers are boiled in a saucepan.

You can also make fresh Bulgarian cheese. Without heat treatment, all the vitamins contained in sweet pepper are preserved. This is especially important for vitamin C, which this vegetable contains more than lemon and many other fruits and vegetables.

To prepare the cheese filling, it is better to use pickled cheeses such as feta, or feta cheese, or even cottage cheese, although variations are possible.

Pepper stuffed with hard cheese, egg and herbs

Ingredients:

• red sweet pepper (the healthiest), yellow, green;
• hard cheese (for example, Dutch);
• chicken egg;
• mayonnaise (preferably homemade);
• various fresh herbs (onion, parsley, cilantro, basil, etc.);
• garlic;
• ground red hot pepper;
• ground sweet paprika and other spices to your taste.

Preparation

Wash the peppers under running cold water and cut off the tops and stalks. Carefully, without damaging the integrity, remove the seeds and partitions.

Let's prepare the filling. Boil the eggs hard, cool, peel and chop finely with a heavy knife. Three cheese on a grater. We also finely chop the greens and garlic. Mix crushed eggs, grated cheese, chopped herbs and garlic with mayonnaise. Season with sweet paprika, hot pepper and other spices in small quantities. Mix the filling and stuff the peppers. We place or display them (depending on the shape) on a serving dish and decorate with herbs. An excellent snack to accompany light and strong wines.

Stuffed peppers baked with cheese

Preparation

We do everything in the same way as described above, only we try to make the filling denser (that is, less mayonnaise). Place the stuffed peppers on a baking sheet and bake in the oven on low heat for 20-25 minutes.

Recipe for stuffed peppers with cream cheese

Stuffed peppers with curd cheese are prepared according to the same recipe, only you need to replace the cottage cheese with curd cheese. Curd cheese has a delicate and salty taste - this should be taken into account when determining the amount of salt in the filling. To give a smoother texture, you can mix equal amounts of cottage cheese and cottage cheese to create peppers stuffed with cheese and cottage cheese. This unusual snack will definitely surprise you and your loved ones!

Preparation time: 20 min.

Cooking time: 20 min.

Number of servings: 10 pcs.

Peppers stuffed with ham video

Stuffed peppers are one of the most popular and beloved main dishes, which is suitable for both a festive dinner party and a quiet family lunch. But did you know that such food can be served not only hot, but also cold? Today there are countless variations of stuffed bell peppers as a snack, and the most popular of them are peppers stuffed with cheese - for example, with garlic, with egg, ham, butter.

So that you can try such a wonderful snack and treat your friends and family with it, we have selected several of the most successful, in our opinion, recipes and accompanied them with step-by-step instructions with detailed photos and videos.

Bell pepper with curd cheese - cold appetizer

I suggest making these peppers for a snack. Actually, we needed small, small peppers. For residents of Germany they are sold in multi-colored stores in Rewa, Netto. I couldn't find it and bought these. It is better to take special spices for salads; we have one specifically for paprika. But, if you don’t have any, then I suggest taking those that you have on hand. The main thing is garlic and oil.

And curd cheese, Philadelphia for example, I took with herbs, we have many varieties of it. If you don’t have this, then just add fresh herbs. The appetizer turned out excellent, the guests appreciated it. I hope you will like it too.

How to cook “Peppers stuffed with curd cheese” step by step with photos at home

So, let's take the following products: pepper, curd cheese, if available, then with herbs, Krönung paprika spices, garlic, olive oil, salt.

Let's wash and peel the pepper.

Mix Philadelphia cheese, or any other cheese, such as Almette, with herbs. I already had it ready.

Blanch the pepper in boiling water for exactly 5 minutes. Let it cool.

So, this is the mixture of spices and garlic I had. Let's mix.

Add oil and water.

Pour in the marinade and leave for 3-4 hours. I stayed overnight. In the morning I cut them in half again. This makes it easier to take them. That's all. Bon appetit.

Recipe for “Peppers stuffed with cottage cheese and cheese”:

Wash the peppers, cut them in half, remove seeds, and leave the tails.

Finely chop the olives

Cut tomatoes into cubes

Mix cottage cheese with tomatoes, olives, salt and pepper to taste, add chopped herbs.

Grate the cheese on a fine grater. Add 1/3 of the grated cheese to the filling and mix. Leave the rest of the cheese for sprinkling on the peppers.

Place the peppers on a greased baking sheet. Add the filling. Sprinkle grated cheese on top and place in an oven preheated to 200*C for 30 minutes.

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Comments and reviews

December 21, 2020 Vedma12 #

December 2, 2013 mariana82 #

December 2, 2013 Yana1978 #

December 2, 2013 Natalya211 # (recipe author)

Cooking steps

Wash the pepper, remove seeds.

Prepare the filling. To do this, grind the cheese and butter through a meat grinder (the ratio of cheese and butter should always be 2:1).

Leave at room temperature for a while until the butter becomes soft. Add chopped garlic to the filling and mix thoroughly. If necessary, add salt to the resulting filling for stuffing the peppers.

I added chopped parsley to part of the filling.

Stuff the prepared peppers very tightly so that there are no voids.

Wrap the peppers stuffed with cheese in foil and place in the refrigerator for several hours. Then remove from the refrigerator and cut the chilled peppers into thin rings.

More serving options.

Bon appetit!