Baking time:

about 40 minutes at 200°C

Serves:

4 people

Ingredients:

80g Bulgur wheat
2 cups water
¼ tsp coarse salt

Filling:

200g Arla Protein Cottage cheese
1 tbsp flour
1 medium egg
Freshly chopped flat-leaved parsley
1/2 tsp coarse salt
Freshly ground pepper
Small red and yellow peppers (about 600g)
1 tbsp grated breadcrumb

Method:

Put the bulgur wheat in a pot with boiling water, add salt. Boil it on low heat covered for about 10 minutes. Take the pot off the heat and leave the bulgur wheat covered for another 10 minutes. Filling: Mix the Cottage Cheese with the rest of the ingredients and the boiled bulgur wheat. Meanwhile, cut the tops off the peppers and remove the seeds – leave the stem on top. Rinse and dry the peppers well, and place them in a small baking dish – if you like, cut a thin slice from the base so they stand up. Place the tops on a piece of foil. Divide the filling among the peppers and sprinkle with the breadcrumb. Bake the peppers and their tops in the middle of the oven. Serve the peppers with the tops on. Side dish: fry 400g schnitzel, boil 300g broccoli, together with 240g traditional bread.