Stuffed Bell Peppers with Olive Quark and Boiled Potatoes

Ingredients

• 4 red bell pepper halves
• 2 mild green bell peppers
• 2 Garlic cloves
• 150 g pitted green olives
• 2 Spring Onions
• 200 g quark
• 2 tbsp heavy cream
• 2 tbsp olive oil
• Salt
• Lemon juice
• paprika powder (for sprinkling)
• basil leaves (for serving)

Instructions

1. 1.

   Wash the bell pepper halves, cut them in half, remove seeds and white membranes. Wash, trim, and finely dice the green peppers. Peel and finely chop the garlic cloves. Chop the olives. Wash, trim, and slice the spring onions into rings. Whisk the quark with cream and olive oil until smooth. Mix in the diced peppers, garlic, olives (reserve 2 Tbsp for garnish), and spring onions; season with salt and lemon juice. Fill the pepper halves with the mixture and top with the reserved olives. Sprinkle paprika powder and serve with basil leaves.

2. 2.

   Serve with boiled potatoes as desired.