Pork chili in a zucchini boat

Ingredients for 4 servings:

• 400 g pork strips
• 150 g diced ham
• 3 tbsp oil
• 2 large zucchini
• 1 some salt
• 1 can kidney beans
• 1 bell pepper(s)
• 1 pack of Knorr Naturally Delicious Chili con Carne (seasoning base)
• 1 cup of quark, to taste
• 2 cups rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with spice base

Brown the pork strips and ham cubes in a little oil. Cook 2 cups of rice with a little salt. Halve the zucchini and use a teaspoon to remove the seeds or some of the central flesh. Lightly salt the zucchini halves and bake in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for 15 to 20 minutes. Test with a fork and adjust the baking time to your own taste (firm or soft). Clean the bell peppers, dice them, and add them to the meat. Sauté for about 5 minutes. Drain the beans and add them. Stir in the seasoning according to the package instructions, bring to a boil, and simmer for about 15 minutes. Then fold in the rice and 1 tablespoon of quark and spoon the chili mixture onto the pre-cooked zucchini halves. Serve the remaining quark as a dip; this gives the dish a fresh kick.