Peppers stuffed with cheese and pistachios
Fresh pepper with a delicate cottage cheese and pistachio filling.
- Bulgarian pepper – 5 pcs
- The fat cottage cheese (15-20%) – 200 g
- Avocados – 1 pc
- Hard cheese – 50 g
- Pistachio – 20 grams
- Quail eggs – 2 pieces
- Parsley – 2 sprigs
- Green onions – 2 sprigs
Preparation. Peppers stuffed with cheese and pistachios:
Hard cheese grate on fine grater. Avocado cut, remove the seeds and remove the pulp with a spoon. Then cheese and avocado wipe through a fine sieve. Pistachio peel and chop with a knife. Greens finely chop. Mix all ingredients, add the quail eggs and salt to taste.
Tightly nafarshiruyte pepper, wrap in plastic wrap and place in the freezer for 10-15 minutes, so that they are well-kept shape when sliced.
Cold appetizer cut into even slices 1.5 cm thick, put on a dish, garnish with pistachios and herbs.