Veggie Stuffed Peppers

These veggie stuffed peppers are another variation of stuffed peppers or aubergines (more will follow, I am sure). I had some cottage cheese that needed to be used, so in it went :) They turned out to be very nice and not soaking wet, but just the right kind of texture :)

Ingredients for 2 peppers

2 peppers
200 g of cottage cheese or twaróg
3 tablespoons of crème fraîche, depending how watery your cheese is
herbs (mixed herbs or herbes de provence)
salt and pepper
spring onions (optional)
cheese to grate on top (I used mozzarella)


Preheat your oven to 180° C. Fill an oven-proof dish with vegetable stock until it reaches about 2 cm of the tin’s height. Cut the peppers in half and free from the seeds. Place the peppers in the oven-proof dish and prepare the filling in the meantime.

For the filling, whip together the cottage cheese and the crème fraîche until they combine nicely and from a firm, but not too moist filling. Season with salt and pepper and the herbs and chop the spring onions if you wish. Grate the cheese on top and place in the oven for 20 minutes or until the cheese has melted. Lastly, enjoy these lovely stuffed peppers :)