How to make
The peppers are washed and cleaned from the stems and seeds.
In a bowl, beat the eggs, add the cottage cheese, yogurt, goat cheese and spices (savory herb, fenugreek, salt, black pepper and hot paprika). Be careful with salt, since the cheese is also salty.
Fill the peppers with the resulting mixture and place them in a lightly greased baking pan. Pour the water on the bottom of the baking pan and drizzle the peppers with the unrefined sunflower oil in a thin stream.
Sprinkle them with a little salt and black pepper.
Cover the baking pan with aluminum foil and put it in the oven for about 30 minutes at 160 degrees and for another 5 minutes without foil.
The stuffed peppers are served garnished with slices of pink tomato and parsley sprigs. They can be served either hot or cold.
Enjoy your meal!