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🍽️ Bell peppers stuffed with quark and olive cream, served with boiled potatoes

217 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• 2 green chili peppers (mild)
• 2 garlic cloves
• 150 g green olives (pitted)
• 2 spring onions
• 200 g quark
• 2 tbsp whipping cream
• 2 tbsp olive oil
• salt
• lemon juice
• paprika powder (for sprinkling)
• basil (for serving)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and the white membranes from the inside of the bell peppers.
4. 4. Wash the chili peppers.
5. 5. Remove the stem of the chili peppers.
6. 6. Dice the chili peppers into very small cubes.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the garlic.
9. 9. Chop the olives coarsely.
10. 10. Set aside two tablespoons of the chopped olives for garnish.
11. 11. Wash the spring onions.
12. 12. Remove the dry ends of the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Stir the quark smooth with the cream.
15. 15. Mix the quark-cream mixture with the oil.
16. 16. Note: The original text implies mixing everything into the quark. Let's stick to the flow: Add the chopped ingredients to the quark.
17. 17. Stir the diced chili, chopped garlic, chopped olives (except the two tablespoons), and spring onion rings into the quark mixture.
18. 18. Season the filling with salt.
19. 19. Season the filling with lemon juice.
20. 20. Fill the bell pepper halves with the quark mixture.
21. 21. Garnish the stuffed bell peppers with the two tablespoons of olives.
22. 22. Sprinkle paprika powder over the stuffed bell peppers.
23. 23. Serve the stuffed bell peppers with fresh basil.
24. 24. Serve the stuffed bell peppers optionally together with boiled potatoes.

Nutrition per serving

• kcal: 217
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 10 g