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); 80 g Vegetable maize (canned); 1 (30 g) Spring onion; 1/2 Beet Cress; 80 g Low-fat curd; 1 TABLESPOON low-fat milk (1,5 % fat); 80 g Cottage cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower seeds; 30 g Wholemeal bread; 5 g Half-fat margarine; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 red pepper (approx. 250 g)
80 g Vegetable maize (canned)
1 (30 g) Spring onion
1/2 Beet Cress
80 g Low-fat curd
1 TABLESPOON low-fat milk (1,5 % fat)
80 g Cottage cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sunflower seeds
30 g Wholemeal bread
5 g Half-fat margarine
7-10 Tbsp Parsley

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. Cut the lid into small cubes. Drain the corn. Clean and wash spring onion and cut into rings. Cut off the cress briefly. Stir curd cheese with milk until smooth.
2
Mix corn, paprika cubes, spring onions, cress and cottage cheese with it. Season with salt and pepper. Fill into the bell pepper. Roast the sunflower seeds and sprinkle over the top. Serve with wholemeal bread and some margarine. Serve garnished with parsley