1 . Stage
For stuffing peppers we need cottage cheese. We make it from milk with the addition of bacterial sourdough. To do this, boil 1 liter of milk and cool it to room temperature. Then add bacterial starter, stir it thoroughly and place it in a special thermos for 6-10 hours. At the expiration of the time we take out the container from the thermos and see a solid mass. Use a knife to cut the mass into cubes about 1.5*1.5 cm. Heat this mass in a water bath for 10-15 minutes. Then the mass is discarded on gauze folded twice and let the whey drain. The mass can be put under a gnet or hung.
2 . Stage
Rinse the peppers, remove the seeds. The seeds mostly give them spiciness. We don't need it that much here. Let's spare our stomachs.
3 . Stage
We combine the cottage cheese with grated cheese. Cheese is needed for binding, and it, of course, gives its own flavor. So whatever cheese you add, that's how it will taste.
4 . Stage
Grate the garlic, add the herbs and salt lightly, taking into account the saltiness and amount of cheese added.
5 . Stage
Stuff the peppers and fry them in oil under a lid on both sides. The peppers need to rest for a while to reach the desired consistency.