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Cheese Stuffed Peppers

This Mediterranean-inspired starter features vibrant green peppers generously filled with a savory mixture of cottage cheese, finely chopped onion, and fresh dill. Pan-fried until tender and lightly charred, these flavorful stuffed peppers offer a delightful balance of creamy and crisp textures, perfect for a light meal or appetizer.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 2374.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 7 green peppers a small and sweet pepper works best
  • 1 cup cottage cheese or ricotta or a cheese of your choice
  • 1 small onion finely chopped
  • ΒΌ cup chopped fresh dill
  • 1 cup corn oil

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Mixing Bowl
  • 1 Large Skillet or Frying Pan
  • 1 Slotted Spoon or Tongs For turning and removing peppers

Method
 

  1. Wash and dry the green peppers. Cut each pepper in half lengthwise and carefully remove the seeds and membranes.
  2. Finely chop the small onion and the fresh dill.
  3. In a mixing bowl, combine the cottage cheese (or ricotta), finely chopped onion, and fresh dill. Season generously with salt and black pepper.
  4. Carefully spoon the cheese mixture into each pepper half, ensuring they are well-filled but not overflowing.
  5. Heat the corn oil in a large skillet or frying pan over medium heat until shimmering.
  6. Place the stuffed pepper halves into the hot oil, cheese-side up. Do not overcrowd the pan; cook in batches if necessary.
  7. Fry for 5-7 minutes per side, or until the peppers are tender and slightly charred, and the cheese filling is warmed through and lightly browned.
  8. Using a slotted spoon or tongs, carefully remove the cooked peppers from the pan and place them on a plate lined with paper towels to drain any excess oil.
  9. Serve the cheese-stuffed peppers hot, garnished with additional fresh dill if desired.

Notes

For optimal results, select small, uniformly sized sweet green peppers; this ensures even cooking and appealing presentation. When preparing the cheese filling, taste and adjust seasoning generously with salt and freshly ground black pepper, as the cheese itself may be mild. If using cottage cheese, a quick pulse in a food processor can refine its texture for a smoother filling. Fry the peppers over medium heat to prevent burning while allowing them to tenderize. Do not overcrowd the pan; work in batches if necessary to achieve a beautiful, even golden-brown char on the peppers, which adds depth of flavor.