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I love red bell peppers. Bell peppers in general, really. I like to eat them like apples. They’re so crunchy and delicious.
Ingredients
- 4 PB - 200 gr. cottage cheese
- 5 PB - 200 gr. Bulgarian sheep white cheese
- 3 CB - 6 red peppers
- 1 PB - 1 egg 2 PB
- 1 small onion
- 2 cloves of garlic
- 2 CB 400 gr. Tomatoes Chopped
- 1 CB 1 tbsp. - Agave syrup
- 10 FB - 1 tsp olive oil (Cycladi Premium Organic Extra Virgin Olive Oil from Greece) salt on a taste
- 1 tsp. salt
- Total: 8CB, 10PB, and 10 FB. If you want this recipe to be balanced by Zone diet rules, you should add a whole grain bread on every portion.
- Protein Block - PB
- Fat Block - FB
- Carb Block - CB
Instructions
- heat the pan with olive oil on a high heat
- add finely chopped onion in the pan and saute until become soft and transparent
- add garlic finely chopped for a minute
- add tomatoes and sugar
- wait to start boiling and decrease to medium for 8 minutes.
- In a bowl combine, cottage cheese smashed white cheese and egg
- stir until a homogeneous mixture is obtained and the egg is absorbed
- cut the top part of red peppers and clean
- fill the peppers with the resulting mixture
- The pot is removed from the hotplate to cool.
- Mix the mixture in a blender or blender.
- Arrange red peppers in a tray, cover with red tomatoes sauce and bake in preheated oven on a 200 C for 20-30 minutes, until papers are ready without allowing to become burned out.
