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🍽️ Crispy Peppers with Herb-Meat Filling

68 kcal · 30 min · 4 servings

Ingredients

• 200 g red bell peppers (4 red bell peppers)
• 200 g green or light bell peppers (4 green or light bell peppers)
• 1 slice toast bread
• 0.5 bunch flat-leaf parsley
• 0.5 bunch mint
• 300 g turkey mince
• 80 g low-fat quark (4 tbsp)
• 1 white onion
• 2 garlic cloves
• salt
• pepper (from the mill)
• cayenne pepper
• 2 tsp ground cumin
• 2 tbsp olive oil

Instructions

1. 1. Cut off the top part of the bell peppers to create small lids.
2. 2. Carefully remove the inside of the peppers, including the seeds and white pith.
3. 3. Rinse the empty pepper shells thoroughly.
4. 4. Place the peppers on kitchen paper to let them drain.
5. 5. Place the toast slices in a bowl.
6. 6. Pour lukewarm water over the bread.
7. 7. Let the bread soak in the water for 2 to 3 minutes.
8. 8. Wash the parsley and the mint.
9. 9. Shake the herbs dry to remove excess water.
10. 10. Pluck the leaves from the stems of the parsley and mint.
11. 11. Finely chop the herbs.
12. 12. Take the soaked bread out of the water.
13. 13. Squeeze the bread well until no more water comes out.
14. 14. Place the squeezed bread into a large bowl.
15. 15. Add the chopped herbs to the bowl.
16. 16. Add the minced turkey meat to the bowl.
17. 17. Add the quark to the bowl.
18. 18. Peel the onion.
19. 19. Cut the onion into very small cubes.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Add the diced onion to the minced meat in the bowl.
23. 23. Add the chopped garlic to the minced meat in the bowl.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with pepper.
26. 26. Season the mixture with cayenne pepper.
27. 27. Season the mixture with cumin.
28. 28. Use the dough hooks of a hand mixer to mix the ingredients.
29. 29. Knead the mixture until a homogeneous meat dough forms.
30. 30. Fill the meat dough into a piping bag.
31. 31. Attach a large nozzle to the piping bag.
32. 32. Fill the pepper shells with the meat dough.
33. 33. Place the stuffed peppers into two large aluminum grilling trays.
34. 34. Brush the stuffed peppers thinly with oil.
35. 35. Place the peppers on the hot grill grate.
36. 36. Grill the peppers for about 30 minutes.
37. 37. Turn the peppers frequently during grilling.
38. 38. Brush the peppers with oil again each time you turn them.

Nutrition per serving

• kcal: 68
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 4 g