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Ingredients
Method

Simple stuffed red peppers served with Kefir Cheese

Only four ingredients, and an optional fifth to garnish

Stuffed peppers are a wonderfully versatile dish. They’re a great vegetarian main alongside lentils or rice and salad, and even work well as a side dish with chicken.

Easy to prepare and they only take 30 minutes to make. These stuffed roasted peppers are packed with protein and contribute towards your 5 a day.

For the nights when you want to impress, top the peppers with a sprinkling of pomegranate arils (also known as pomegranate seeds) to garnish.

Kefir Cheese is our unique combination of Kefir and cheese curd, making a healthier and tastier alternative for cottage or cream cheese that’s creamy, yet light and bursting with flavour. Because our cheese contains billions of live gut-friendly bacteria, if it’s cooked then the beneficial bacteria will be disabled.

Ingredients

  • 8 sweet mini peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 150g Kefir Cheese Herbs & Garlic
  • 1 small red onion, minced
  • Pomegranate arils for garnish

  • Preheat the oven at 190C.
  • Place the halved mini peppers on a baking sheet and drizzle olive oil over each.
  • Roast them for 20 minutes. Remove from the oven and let them completely cool.
  • In a medium bowl, mix together the Kefir Cheese Herbs & Garlic and minced red onion.
  • Stuff each roasted pepper with this mixture, top with pomegranate arils and serve.

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