Cottage cheese stuffed peppers

Method

Preheat the oven to 190°C. Slice the tops off the peppers and remove the seeds and white membranes; place them upright in a lightly oiled baking dish. In a bowl, combine cottage cheese, beaten eggs, sweetcorn, chopped spring onions, cheddar, parsley, garlic, salt and pepper, mixing until well combined. Divide the filling evenly amongst the four peppers, packing it in gently. Spray lightly with olive oil and bake for 35–40 minutes until the peppers are tender and the filling is set and lightly golden on top. Serve warm, allowing one pepper per person.