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Herb Quark Stuffed Bell Pepper with Rye Croutons and Tomato Salad

This baked dish pairs bell pepper with quark, rye bread, cubed and chives, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegetarian Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
81 g Carbohydrates
18 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 244g bell pepper 76 kcal
  • 244g quark (low fat) 163 kcal
  • 78g rye bread, cubed 207 kcal
  • 13g olive oil 115 kcal
  • 11g chives, chopped 4 kcal
  • 11g parsley, chopped 4 kcal
  • 13g lemon juice 4 kcal
  • 244g tomatoes, chopped 44 kcal
  • 133g cucumber, diced 20 kcal
  • 9g white wine vinegar 7 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. bell pepper
    Preheat oven to 400 F (205 C). Halve the bell pepper lengthwise and remove seeds. Place on a baking sheet and bake 12 minutes to soften.
  2. quark (low fat)chivesparsleylemon juicesaltblack pepper
    Meanwhile, mix quark with chives, parsley, lemon juice, salt, and black pepper until smooth.
  3. rye breadolive oilsalt
    Toss rye bread cubes with olive oil and a pinch of salt. Toast in a skillet over medium heat until crisp, 5 to 7 minutes.
  4. quark (low fat)
    Fill the warm pepper halves with herb quark. Return to the oven for 3 minutes just to warm through.
  5. tomatoescucumberwhite wine vinegarsalt
    Toss tomatoes with cucumber, a splash of vinegar, and a pinch of salt.
  6. rye breadtomatoes
    Serve stuffed pepper with rye croutons sprinkled on top and the tomato salad alongside.

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