Stuffed pepper with vegetable quark

Name: Stuffed pepper with vegetable quark
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 red pepper (approx. 250 g); 75 g Vegetable maize (canned); 1 (30 g) Spring onion; 1/2 Beet Cress; 80 g Buttermilk quark; 1 TABLESPOON low-fat milk (1,5 % fat); 80 g Cottage cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Sunflower seeds; 1 disc (approx. 30 g) farmhouse bread; 15 g Diet margarine

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 red pepper (approx. 250 g)
75 g Vegetable maize (canned)
1 (30 g) Spring onion
1/2 Beet Cress
80 g Buttermilk quark
1 TABLESPOON low-fat milk (1,5 % fat)
80 g Cottage cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Sunflower seeds
1 disc (approx. 30 g) farmhouse bread
15 g Diet margarine

Directions

1
Wash the peppers, put them on their side and cut off about 1/3 as a lid above the stalk. Clean the inside of the pod, if necessary straighten the peppers at the bottom so that they stand better.
2
Cut the lid and possibly the bottom into small cubes. Drain the corn. Clean and wash spring onion and cut into rings. Cut the cress briefly. Stir curd cheese with the milk until smooth. Mix corn, paprika cubes, spring onions, cress, except for something to garnish, and cottage cheese.
3
Season with salt and pepper. Fill into the bell pepper. Sprinkle with remaining cress. Roast sunflower seeds in a pan without fat and sprinkle over them. Farmhouse bread with M