georgian

Imeretian Style Herb And Cheese Stuffed Bell Pepper

Name: Imeretian Style Herb And Cheese Stuffed Bell Pepper
Yield: 1 serving
Cuisine: georgian
Ingredients: 265 g bell pepper, large; 265 g farmer cheese (dry curd); 60 g egg; 42 g scallions, sliced; 12 g dill, chopped; 6 g mint, chopped; 12 g sunflower oil; 12 g unsalted butter; 4 g salt; 1 g black pepper

This baked dish pairs bell pepper, large with farmer cheese, egg and scallions, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch Dinner

easy

Balanced Vegetarian Low carb Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

29 g Carbohydrates

39 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

265g bell pepper, large 82 kcal
265g farmer cheese (dry curd) 262 kcal
60g egg 86 kcal
42g scallions, sliced 15 kcal
12g dill, chopped 4 kcal
6g mint, chopped 2 kcal
12g sunflower oil 106 kcal
12g unsalted butter 86 kcal
4g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

sunflower oil
Heat oven to 400 F (205 C). Lightly oil a small baking dish.
bell pepper
Halve the bell pepper lengthwise and remove seeds. Set cut-side up in the dish.
farmer cheese (dry curd)eggscallionsdillmintsalt
In a bowl, mix farmer cheese, egg, scallions, dill, and mint. Season with salt and pepper.
farmer cheese (dry curd)sunflower oilunsalted butter
Fill pepper halves with the cheese mixture. Drizzle with oil and dot with butter.
Bake 22-28 minutes until the pepper is tender and the filling is set and lightly browned.
Rest 5 minutes, then serve warm.