Paprika with cress quark

Name: Paprika with cress quark
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 red pepper (about 200 g); 1 (approx. 30 g) cleaned spring onion; 50 g Low-fat curd; 50 g granular cream cheese; 1-2 TABLESPOONS Mineral water; 35 g Corn grains (tin); 1 TABLESPOON Cress; 7-10 Tbsp salt, white pepper; 20 g Sunflower seeds; 65 g Wholemeal bread; 10 g Half-fat butter/ margarine

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 red pepper (about 200 g)
1 (approx. 30 g) cleaned spring onion
50 g Low-fat curd
50 g granular cream cheese
1-2 TABLESPOONS Mineral water
35 g Corn grains (tin)
1 TABLESPOON Cress
7-10 Tbsp salt, white pepper
20 g Sunflower seeds
65 g Wholemeal bread
10 g Half-fat butter/ margarine

Directions

1
Cut a lid off the bell pepper. Clean and wash the bell peppers. Cut the paprika lid into small cubes. Wash spring onion and cut into rings
2
Mix curd, cream cheese and mineral water until smooth. Fold the corn, spring onion, diced peppers and cress into the quark. Season to taste with salt and pepper
3
Fill the vegetable quark into the bell pepper. Roast the sunflower seeds without fat and sprinkle over the quark. Spread bread with fat and eat with it
4
Sunflower seeds are rich in valuable fatty acids. 100 g seeds contain e.g. approx. 26 g linoleic acid. It prevents vascular diseases. Experts recommend consuming at least 10 g of the fatty acid per day. Apart from the kernels, it is contained in high-quality vegetable oils (e.g. corn oil).