Peel, core, halve the cucumbers and then cut into small cubes. Wash and finely chop the dill. I also like the stalks which have a lot of flavor. Also finely chop the garlic clove, then stir into the quark. Because I stirred it with some mineral water beforehand. Fold in the cucumber cubes and dill and season with 1-2 teaspoons of lemon juice, pepper and salt. Then put the quark in a cool place.
First cook the bulgur with 150ml vegetable stock until it is completely absorbed by the bulgur, stirring occasionally. In the meantime, set the oven to 180 degrees circulating air and preheat. Cut the lid off the peppers and remove the inside from the peppers. Core the tomato and dice the zucchini as well. Chop the parsley not quite so finely. Put the bulgur in a bowl and mix with the vegetables and parsley. Mix with the remaining lemon juice, lemon zest and olive oil, season with salt and pepper. Fill the peppers with the bulgur and place in a baking dish. Put the lid on the peppers and pour the other 150ml vegetable stock over them. Lower rail about 30-40min Then enjoy with the delicious cucumber quark.
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