Peppers with Cheese Filling and Egg
Description
If you have red, yellow, and green bell peppers on hand, that is simply the ideal option, although peppers stuffed with cheese and egg made at home will in any case look very festive on the New Year's table. They can be served warm or chilled.
Instructions
- 1
Step 1
1. First, hard-boil the eggs. Cool them well and peel them. Grate one egg on a fine grater; leave two whole.
- 2
Step 2
2. Peel the garlic and press it through a garlic press or grate it. In the recipe for peppers stuffed with cheese filling and egg, you can omit the garlic, but it adds a distinctive piquant note.
- 3
Step 3
3. Grate the cheese on a grater as well.
- 4
Step 4
4. Wash the herbs, pat dry, and chop finely. You can use dill, parsley, or green onions.
- 5
Step 5
5. The next step is the peppers. They need to be washed thoroughly, cleaned of stems and seeds by carefully cutting off the tops, which should be diced into small cubes.
- 6
Step 6
6. In a deep bowl, combine the cheese with the garlic, egg, and pepper. Add a little mayonnaise and mix thoroughly. The mixture should not be runny; rather, it should be slightly on the dry side.
- 7
Step 7
7. Place a little salad in the bottom of the pepper and carefully set the peeled egg.
- 8
Step 8
8. Fill the remaining pepper to the top with the salad, pressing it down firmly with a spoon so that the pepper stuffed with cheese filling and egg holds its shape well when made at home. Chill the appetizer in the refrigerator for 2–3 hours, then carefully slice into medium rings and serve.