Appetizers
Peppers stuffed with cottage cheese dip
Ingredients
25 dkg
Mizo semi-fat cottage cheese
2-3 tablespoons
Mizo sour cream (20%)
5 dkg
Mizo butter
1
purple Onion
4-5
medium cabbage peppers
to taste
salt
to taste
freshly ground pepper
1
heaped teaspoon ground red pepper
to taste
ground hard
to taste
cumin grains
to taste
chopped chili
to taste
toast
Instructions:
Mix the cottage cheese, sour cream and room temperature butter until creamy. Add salt and pepper, season with cumin and red pepper, and mix in the diced red onion. Fill the peppers - after removing their core and seeds - with the mixture. Put it in the refrigerator for overnight, slice into rings before serving. Sprinkle with chili and serve on toast.