Description
The salad is very tasty and easy to prepare. Baked and stuffed peppers give it originality. Peppers can be any: sweet, round spicy chili peppers, as long as they were small. I got medium spicy pepper in the form of bells, which raised itself. Its spiciness goes well with cheese and crab filling.
Ingredients
-
Red onion
1 piece
-
Arugula
200 g
-
Cheese
-
Pepper
12 piece
-
Cheese
100 g
-
Parmesan
30 g
-
Dill
5 piece
-
Crab sticks
100 g
-
Mustard
2 Tbsp
-
Honey
1 Tbsp
-
Lemon juice
1 Tbsp
-
Olive oil
6 Tbsp
-
Salt
-
Allspice
Cooking
Peppers wash, dry.
Cut off the stalk and remove seeds.
Grate the cheese on a grater.
Mix the cheese, cottage cheese, chopped dill.
Crab sticks "A sea" from "ROCK-1" to finely chop.
Add to the curd cheese mass and mix.
Peppers stuffed with cheese and crab mass. Bake in a preheated 180 degree oven for 10-15 minutes.
Let cool slightly. While the pepper cools, make the salad. Arugula (or any salad to taste) wash, dry, if necessary, to cut. Red onion cut into thin rings.
Hard cheese cut into cubes.
Vegetables and cheese mix, add the stuffed peppers.
For dressing mix mustard, honey, lemon juice, oil, salt and pepper to taste. Dressed salad.
Served to the table.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.