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Stuffed pepper slices

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Ingredients for 1 servings:

  • 1 red bell pepper(s)
  • 1 egg(s), hard-boiled
  • 200 g low-fat curd cheese
  • 1 tsp butter, soft
  • Parsley, finely chopped
  • Dill, finely chopped
  • ½ bunch chives, finely chopped
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vitamin-rich bread topping

Wash the bell pepper, cut off the stem, and widen the opening to the size of an egg. Remove the seeds and core without breaking the pod. Peel the boiled egg and let it cool. Squeeze the quark well in a cloth and mix with the butter. Stir the finely chopped herbs, salt, and pepper into the quark mixture. Fill the bell pepper about halfway with the mixture. Use a spoon to pull the filling up around the edges. Place the boiled egg in the center. Then fill with the remaining quark. Refrigerate for at least 2 hours. Cut into slices about 1 cm wide.

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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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