Description
Sweet peppers filled with a creamy cheese mixture. A simple, flavorful appetizer or light meal.
Ingredients
Units
Scale
- 7 green peppers
- 1 cups (237 ml) cottage cheese or ricotta or a cheese of your choice
- 1 small onion, finely chopped
- 0.25 cups (59 ml) chopped fresh dill
- 1 cups (237 ml) corn oil
Instructions
- Wash the peppers and cut off the tops. Scoop out the seeds and membranes with a small spoon, keeping each pepper intact.
- In a bowl, combine the cottage or ricotta cheese with finely diced onion and chopped fresh dill. Mix until evenly blended. Season with salt and pepper.
- Stuff each pepper generously with the cheese mixture, packing it in gently but firmly.
- Heat about 1/2 inch of corn oil in a deep skillet over medium heat until it reaches around 350°F. You can test by dipping a pepper edge in; the oil should sizzle immediately.
- Carefully place the stuffed peppers in the oil, working in batches so the pan is not crowded. Fry for 3 to 4 minutes per side, turning with tongs, until golden brown all over.
- Transfer to a plate lined with paper towels to drain excess oil.
- Serve warm or at room temperature. These are also good cold from the fridge the next day.
Notes
- For best results, choose firm, heavy peppers that won’t easily collapse during cooking.
- To prevent sticking, lightly grease the skillet before frying the peppers.
- Leftover stuffed peppers can be refrigerated for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 40