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Stuffed grilled peppers
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 13g
  • Carbohydrates about 49g
  • Protein about 22g
This is needed
This is needed for 4 people
Pearl barley
  • salted water, boiling
  • 250 g hulled pearl barley
Filling
  • 140 g tangy Gruyère, coarsely grated
  • 200 g courgettes, coarsely grated
  • 75 g low-fat quark
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.5 sachet saffron
  • 0.5 bunch peppermint, finely chopped
  • 0.25 tsp salt
  • 8 horn peppers (e.g. ProSpecieRara horn peppers), cut open lenghtwise, seeds removed
Quark dressing
  • 75 g low-fat quark
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Pearl barley
Add the barley to boiling salted water, reduce the heat, simmer for approx. 15 mins. until just soft, drain, allow to cool slightly.
Filling
Mix the pearl barley with the courgette, cheese, quark and herbs, season. Stuff the peppers with the filling.
Charcoal/gas/electric grill
Cover and grill the peppers in the grill tray over/on a medium heat (approx. 200°C) for approx. 25 mins.
Quark dressing
Mix the quark and herbs, season. Plate up the peppers with the quark dressing.