Cut celeriac, shallot and zucchini into small pieces. The smaller the better. Fry the mix with a little olive oil in a pan.
80 g celeriac, 1/2 zucchini, 1 shallot
Dice the tomatoes and add. Put the lid on and simmer gently for 5 to 10 minutes. You may need to add a little water.
2 tomatoes
Stir in the curry powder. The mixture should now have a slightly creamy consistency. Set aside to cool a bit. If it is still too liquid, let it simmer at a low temperature so that liquid can evaporate.
1 tsp curry powder
Mix the filling for the peppers with cottage cheese and chopped feta pieces. Pepper, salt and add. Chop the parsley and fold in.
100 g Cottage Cheese, 100 g feta, 2 sprigs parsley
Cut off the top 2-3 centimeters of the peppers and remove the core. Fill the peppers, put the lid on and brush the peppers with a little olive oil. Put them in the oven. After 30 minutes the stuffed peppers are ready.