Sautéed Green Peppers With Cottage Cheese
Believe me, my mouth is watering even looking at the photos. I love chili peppers that much. It is number 1 on the list of the most cooked dishes in our family. It is served for breakfast every morning during the summer season. It is not enough, sometimes it is made for lunch. I also gradually accustomed my husband to it after we got married. By the way, let me explain a little to those who are wondering how a meal can be loved so much; we used to do this with fresh peppers that we picked from our garden at my mothers and fresh sour cream that my mother made with her hands. I guess I don't need to say anything more.
Although it is not possible for me to collect peppers from the garden, I also make my own sour cream with my sour cream recipe. Considering that the curd cheeses that I can use instead of sour cream sold in the market have no taste, the difference it makes is palpable.
The best and most delicious way of this dish is made with fresh and "real" ingredients. Surely every meal is like that. But since no spices are used in this and it consists of the combination of the flavor and smell of the 2 main ingredients, the importance of the quality of the ingredients increases even more.
- 10-15 long green peppers, green peppers or 7-8 green bell peppers,
- 400 g cottage cheese,
- 1/4 cup olive oil,
- Chop the peppers coarsely,
- Sauté in olive oil until soft and tender,
- Add the cheese and salt and cook until the cheese softens.