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Potato and pepper casserole

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Ingredients for 1 servings:

  • 150 g jacket potatoes, from the previous day
  • 85 g low-fat curd cheese
  • 50 g cheese (Harzer)
  • ¼ bell pepper(s), preferably red
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low in calories but filling

Peel the potatoes and remove the innards from the bell pepper. Dice both and place them in a small baking dish. Grate about 1/3 of the cheese into the quark, season with salt and pepper, and then mix the quark with the potato and bell pepper pieces. Sprinkle the remaining cheese on top. I simply crumbled it between my fingers. Bake in a preheated oven at 200°C for about 30 minutes, until the cheese layer on top is nicely browned and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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