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Saturday, July 29, 2006

Peppers stuffed with tvorog and cheese

Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.
Cut upper halves off peppers.
Cut them separately in small cubes.
Mix cubes of green pepper in first dish with cheese mix, cubes of red pepper in second dish, and cubes of yellow pepper in third dish. Mix well.
Stuff green pepper with the mix with red pepper cuts, yellow pepper with the mix with green pepper cuts, and red pepper with the mix with yellow pepper cuts.

Note:
You have to stuff very tightly.

Place peppers in a refrigerator for about 20 minutes.
After that, cut stuffed pepper into round cuts, and place cuts of different colors on a serving dish in any order.

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