Stuffed pepper with herb curd and radishes on cucumber slices

Name: Stuffed pepper with herb curd and radishes on cucumber slices
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2 Radishes; 5 Stem(s) Parsley; 10 stalks of chives; 125 g Low-fat curd; 2 TABLESPOONS low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 (approx. 125 g) red pepper; 75 g Cucumber

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

2 Radishes
5 Stem(s) Parsley
10 stalks of chives
125 g Low-fat curd
2 TABLESPOONS low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 (approx. 125 g) red pepper
75 g Cucumber

Directions

1
Clean and wash radishes. Cut off 2 slices, halve them and put them aside for garnishing. Cut remaining radishes into fine strips. Wash the herbs and dab dry. Pluck parsley leaves from the stalks, put some aside for garnishing.
2
Finely chop the remaining parsley. Cut chives into fine rolls. Mix quark and yoghurt. Fold in herbs, up to about 1 teaspoon, and season with salt, pepper and 1 pinch of sugar. Wash the peppers and cut out the core so that the stalk remains.
3
Cut the underside somewhat straight. Dice the pepper segments. Clean and wash the cucumber and cut it into fine slices. Place the cucumber slices close together on a plate. Sprinkle with paprika cubes.
4
Fill the quark into the peppers. Garnish with radish slices, chopped herbs and parsley leaves.