Bell Peppers with Herb Quark

Ingredients

• 2 large yellow bell peppers
• 3 tomatoes
• 1 clove garlic
• 50 g Parmesan
• 5 chives
• 1 thyme sprig
• 2 small rosemary sprigs
• 450 g ricotta
• 3 tbsp olive oil
• Salt
• Pepper
• organic lemon

Instructions

1. 1.

   Wash the bell pepper halves, halve them and remove seeds.

2. 2.

   Wash the tomatoes, trim stems, cut into eighths.

3. 3.

   Peel and chop the garlic, grate the parmesan finely. Wash herbs and pat dry. Slice chives into rolls, pluck thyme leaves, pick rosemary needles and finely chop.

4. 4.

   Stir ricotta with parmesan, 2 tbsp olive oil and herbs; season with salt and pepper.

5. 5.

   Place bell pepper halves in a baking dish, drizzle remaining olive oil over them, fill with 1–2 tbsp ricotta mixture and tomato eighths. Sprinkle pepper on top.

6. 6.

   Bake in preheated oven at 190 °C (fan 170 °C) for 25 minutes.

7. 7.

   Rinse lemon hot, dry rub it, cut into wedges. Garnish peppers with lemon slices.