Illes summery grilled peppers with Mediterranean filling

Ingredients for 2 servings:

• 3 bell peppers, colored
• 1 tsp olive oil for spraying
• 2 m.-sized onion(s)
• 1 garlic clove(s)
• Sea salt, possibly with thyme ground
• pepper
• 200 g ricotta or low-fat curd cheese at WW
• 60 g sheep’s cheese light, crumbled
• 50 g olives, green or black, chopped
• 1 tsp olive oil
• 1 small garlic clove(s)
• n. B. Spice(s), Mediterranean, ground
• e.g. salt and pepper
• n. B. Mixed fresh herbs (e.g. parsley, dill, chives, basil)
• 1 slice(s) grilled cheese (per stuffed bell pepper), optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also suitable for gratinating

Halve the peppers and fill with lengthwise sliced ​​onion! Spray with oil and season with the sea salt/thyme mixture and pepper. Grill in the microwave for about 10-15 minutes. If you prefer them softer, grill for 5 minutes longer (it might take a little longer in the oven). You don’t want the peppers to turn black, as you don’t want them to peel, just grill them lightly! Mix the quark with the ingredients and season to taste. Let the pepper halves cool and fill them with the quark mixture (approx. 50 g per half pepper). Enjoy with toasted bread, toasted bread, or baked potatoes from the grill! Tip: On cold days, you can also briefly grill/bake the peppers with grilled cheese. Better yet, add grilled cheese to the peppers! Since my dishes are WW-compatible, you can always adjust or increase the amount of ingredients like feta cheese, oil, and olives to suit your needs!