Baked Peppers with Cottage Cheese and Hard Cheese
Cottage cheese, hard cheese and egg provide protein and calcium, while bell pepper adds freshness and fiber. Baking sets the creamy filling and lightly browns the top.
Halve the bell pepper (400 g) lengthwise and remove the seeds and membranes.
Boil the egg (50 g) for about 9 minutes, until the white and yolk are fully set. Cool and peel it.
Coarsely grate the hard cheese (120 g) and finely chop the boiled egg.
Mix the grated cheese and egg with cottage cheese 5% fat (80 g), parsley (5 g), table salt (to taste), black pepper (to taste), and garlic (to taste) if desired. Greek yogurt (30 g) helps bind the filling; mix it in until combined.
Fill the pepper halves and arrange them in a baking dish.
Bake at 180°C for about 30 minutes, until the pepper is tender and the filling is lightly browned on top.
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