Stuffed pepper with vegetable quark

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 red pepper (approx. 250 g)
  • 75 g Vegetable maize (canned)
  • 1 (30 g) Spring onion
  • 1/2 Beet Cress
  • 80 g Buttermilk quark
  • 1 TABLESPOON low-fat milk (1,5 % fat)
  • 80 g Cottage cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 1 TEASPOON Sunflower seeds
  • 1 disc (approx. 30 g) farmhouse bread
  • 15 g Diet margarine

Directions

  1. 1

    Wash the peppers, put them on their side and cut off about 1/3 as a lid above the stalk. Clean the inside of the pod, if necessary straighten the peppers at the bottom so that they stand better.

  2. 2

    Cut the lid and possibly the bottom into small cubes. Drain the corn. Clean and wash spring onion and cut into rings. Cut the cress briefly. Stir curd cheese with the milk until smooth. Mix corn, paprika cubes, spring onions, cress, except for something to garnish, and cottage cheese.

  3. 3

    Season with salt and pepper. Fill into the bell pepper. Sprinkle with remaining cress. Roast sunflower seeds in a pan without fat and sprinkle over them. Farmhouse bread with M

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
10 g
PROTEINS
29 g

Categories & Tags

MiscellaneousDietVegetables