Bell Peppers with Cottage Cheese

Ingredients

• 50 g red onions (1 red onion)
• 0.5 small lemon (juice)
• 150 g crumbly cream cheese (0.8% fat)
• 150 g Low-Fat Quark
• 0.5 tsp mild curry powder
• Salt
• a pinch cayenne pepper
• 300 g small yellow bell peppers (2 small yellow bell peppers)
• 300 g small red bell peppers (2 small red bell peppers)
• 4 sprigs dill
• 20 g pine nuts (1 packed tbsp)

Instructions

1. 1.

   Peel and finely chop the onion. Whisk lemon juice with cream cheese, quark, and 3–4 tbsp water until smooth. Fold in the onion. Season with curry, salt, and cayenne pepper.

2. 2.

   Halve the bell peppers, remove seeds, and wash them. Rinse dill, pat dry, and chop. Toast pine nuts in a pan over medium heat without oil.

3. 3.

   Fill the pepper halves with the cottage cheese mixture and sprinkle with dill and toasted pine nuts before serving.