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Stuffed Peppers with Cottage Cheese and Chickpeas

By chef Gulasch

A quick, filling, and healthy dinner made with a minimum of ingredients, full of protein.

34 min
Medium

6 min prep · 28 min cook

Stuffed Peppers with Cottage Cheese and Chickpeas
328 kcal · per serving
Protein 23g Carbs 38g Fat 8g
Ingredients

What you will need

10 items · serves 1
  • Bell Pepper 2 pcs
  • Cottage Cheese 100 g
  • Chickpeas 0.25 pcs
  • Onion 0.5 pcs
  • Cucumber 0.25 pcs
  • Salad Mix 0.25 pcs
  • Garlic 1 clove
  • Mustard 1 tsp
  • Apple Cider Vinegar 0.5 tbsp
  • Parsley 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

8 steps · 28 min cook

  1. Prepare the ingredients and oven. Prepare the ingredients and preheat the oven to 190 C 🌶️✨

  2. Chop the onion. Peel the onion and chop it finely.

  3. Finely chop the parsley. Rinse the parsley and chop it finely.

  4. Prepare the filling. Mix the onion with the cottage cheese, chickpeas lightly mashed with a fork, chopped parsley, mustard, salt, and pepper.

  5. Bake the stuffed peppers. Halve the bell pepper lengthwise, remove the seeds, fill it with the prepared mixture, and bake in the oven at 190 C for about 25 minutes, until softened.

  6. Slice the cucumber. Wash the cucumber and slice it.

  7. Prepare the salad. In a bowl, mix the olive oil with vinegar, salt, and pepper, add the salad mix and the sliced cucumber, and toss together.

  8. Serve the meal. Serve the finished peppers with the salad 🥗✨

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