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🍽️ Stuffed Peppers with Herb Quark

335 kcal · 30 min · 4 servings

Ingredients

• 2 large yellow bell peppers
• 3 tomatoes
• 1 clove garlic
• 50 g Parmesan
• 5 chives
• 1 sprig thyme
• 2 small rosemary sprigs
• 450 g Ricotta
• 3 tbsp olive oil
• salt
• pepper
• lemon

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the insides and seeds from the pepper halves.
4. 4. Wash the tomatoes.
5. 5. Remove the hard stem areas from the tomatoes.
6. 6. Cut the tomatoes into eight equal wedges.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Grate the Parmesan finely.
10. 10. Wash the fresh herbs.
11. 11. Dry the herbs with a kitchen towel.
12. 12. Cut the chives into fine rings.
13. 13. Pluck the small leaves off the thyme stems.
14. 14. Pluck the needles off the rosemary sprigs.
15. 15. Finely chop the rosemary needles.
16. 16. Place the ricotta in a bowl.
17. 17. Add the grated Parmesan to the ricotta.
18. 18. Add two tablespoons of olive oil.
19. 19. Add the prepared herbs to the ricotta mixture.
20. 20. Mix everything well together.
21. 21. Season the mixture with salt.
22. 22. Season the mixture with pepper.
23. 23. Place the pepper halves in a baking dish.
24. 24. Drizzle the remaining olive oil over the peppers.
25. 25. Fill the pepper halves with one to two tablespoons of the ricotta mixture.
26. 26. Place the tomato wedges on top of the stuffed peppers.
27. 27. Sprinkle some pepper over the filling.
28. 28. Preheat the oven.
29. 29. Set the temperature to 190 degrees Celsius.
30. 30. If using fan-assisted heat, set it to 170 degrees Celsius.
31. 31. Place the baking dish in the oven.
32. 32. Bake the peppers for 25 minutes.
33. 33. Rinse the lemon under hot water.
34. 34. Dry the lemon.
35. 35. Cut the lemon into wedges.
36. 36. Garnish the finished peppers with the lemon wedges.

Nutrition per serving

• kcal: 335
• Protein: 15 g · Fett/Fat: 26 g · Carbs: 10 g