Stuffed peppers

Name: Stuffed peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Celery; 200 g Carrots; 750 g Low-fat curd; 3 TABLESPOONS Skimmed milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 red peppers and yellow peppers (approx. 200 g each); 1/2 small lettuce; 1 collar Chives; 4 discs Kassler cold cuts; 2 discs Wholemeal bread; 4 Oranges; 1/2 l Carrot juice; 7-10 Tbsp Orange slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Celery
200 g Carrots
750 g Low-fat curd
3 TABLESPOONS Skimmed milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 red peppers and yellow peppers (approx. 200 g each)
1/2 small lettuce
1 collar Chives
4 discs Kassler cold cuts
2 discs Wholemeal bread
4 Oranges
1/2 l Carrot juice
7-10 Tbsp Orange slices

Directions

1
Clean and wash the celery and carrots. Keep the celery green and cut the sticks into fine slices. Grate the carrots. Stir curd and milk until smooth, season with salt and pepper and fold in celery and carrots. Halve the peppers, clean, wash and pat dry. Spread the vegetable quark into the peppers. Wash lettuce and chives and dab dry.
2
Cut the chives into fine rolls. Cut Kassler into strips. Sprinkle chives and Kassler on the pepper halves. Arrange 2 halves each with lettuce and some celery green on a plate and add 1/2 slice each of wholemeal bread. Squeeze oranges and mix with carrot juice. Divide into 4 glasses and serve garnished with a slice of orange
3
Glass: Kosta Boda