Stuffed Peppers with Cottage Cheese and Chickpeas
By chef Kristýna Macková
A quick, filling, and healthy dinner made with a minimum of ingredients, full of protein.
- 34 min
- total
- Medium
- level
6 min prep · 28 min cook
What you will need
-
Bell Pepper 2 pcs -
Cottage Cheese 100 g -
Chickpeas 0.25 pcs -
Onion 0.5 pcs -
Cucumber 0.25 pcs
-
Salad Mix 0.25 pcs -
Garlic 1 clove -
Mustard 0.5 tbsp -
Apple Cider Vinegar 0.5 tbsp -
Parsley 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients and oven. Prepare the ingredients and preheat the oven to 190 C
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Chop the onion. Peel the onion and chop it finely.
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Finely chop the parsley. Rinse the parsley and chop it finely.
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Prepare the filling. Mix the onion with the cottage cheese, chickpeas lightly mashed with a fork, chopped parsley, mustard, salt, and pepper.
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Bake the stuffed peppers. Halve the bell pepper lengthwise, remove the seeds, fill it with the prepared mixture, and bake in the oven at 190 C for about 25 minutes, until softened.
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Slice the cucumber. Wash the cucumber and slice it.
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Prepare the salad. In a bowl, mix the olive oil with vinegar, salt, and pepper, add the salad mix and the sliced cucumber, and toss together.
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Serve the meal. Serve the finished peppers with the salad
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