ROASTED STUFFED SWEET PEPPERS
Sweet bell peppers make the perfect tasty side for two, just half your peppers then stuff with cottage cheese, cherry tomatoes and olives and bake until bubbling.
- 4 pepper bites (You can use bell peppers)
- 200 g Onion and Chive Cottage Cheese (I mixed the cheese with two green chillies with seed, finely chopped, we love a bit more bite)
- 12 halved oven roasted cherry tomatoes
- 12 – 16 olives, either green or black
- freshly ground black pepper
- 1 tablespoon olive oil
- chopped parsley
Serve as a veggie main or a side of crusty bread for a light lunch.
Cut the peppers in half trying to leave some of the stalk on each half, then scoop out the seeds and white pith.
Place the peppers cut side uppermost in a shallow ovenproof dish.
Divide the Onion and Chive Cottage Cheese between the peppers and push the cherry tomatoes and olives slightly into the cheese.
Season with black pepper and drizzle with olive oil.
Bake in a preheated oven 190ºC for about 30 – 40 minutes or until sizzling hot and browning slightly.
Sprinkle with a little chopped parsley or chives and serve.
Recipe and photo: Elize de Kock
