Ingredients
- 500 gram Bulgarian pepper small
- 200 gram Cottage cheese
- 8 cloves Garlic
- 1 teaspoon Vinegar (9%)
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Vegetable oil
- 1 tablespoon Dill seed
- 1 teaspoon A mixture of spices ground or grain
- 2 pieces Bay lief
- Chili pepper flakes, to taste
- 500 ml Water
- 1 bunch Parsley
- 1 teaspoon Seasoning (Provence herbs)
Instructions
- Wash pepper, cut off the tails, clean the seeds.
- Fill the pepper with water, bring to a boil and blanch for about three minutes, in the original 5 minutes, but it will be too soft. You can bring it to a soft state in the microwave (about 2 minutes).
- Remove the pepper with a slotted spoon and in the same water as blanched, prepare a rich marinade. Put salt, sugar, and dissolve. Add vinegar, vegetable oil, dill seeds, Bay leaf, garlic (4 teeth), a mixture of dried herbs, a mixture of peppers, chili peppers, dill stalks. Of course, this set is optional and possible. Cover the marinade with a lid, let it infuse and cool.
- Curd cheese is mixed with chopped dill and garlic.
- Use a small spoon to stuff the pepper with cottage cheese. It was inconvenient, so I stuffed it with my fingers.
- Put the stuffed peppers in a convenient dish (pan), carefully pour the cooled marinade. Pour on the pepper, so as not to wash the curd cheese. Let the pepper stand for 2 hours at room temperature, and then send it to the refrigerator for the night.
- Serve the appetizer chilled. Bon Appetit!!!