Paprika with broccoli puree

Cut small florets from the broccoli sprout. Peel the stalk with a peeler and cut into 2 cm cubes. Boil the broccoli florets and the stalks in a pan with plenty of boiling water with salt in 3-4 minutes until al dente.

Rinse the broccoli in a colander under cold running water and let it drain well.

In the meantime, preheat the oven to 200 ° C. Meanwhile, halve the peppers in the length, leaving the stems. Remove the seed lists. Puree the broccoli with 50 g of almond shavings in the food processor.

Mix the broccoli puree in a bowl with cottage cheese, thyme, 1 tablespoon of olive oil, some salt and freshly ground pepper.

Fill the pepper halves high with the broccoli puree and put them side by side in the oven dish. Sprinkle the almonds over it and sprinkle a little olive oil over it. Pour the broth or wine on the bottom of the dish.

Bake the peppers a ledge under the center of the oven for 25-30 minutes. Tasty with wholemeal rice or couscous.