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
  • Salt
  • Pepper

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.