Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 red pepper (s)
- 1 egg (s), hard-boiled
- 200 g low-fat quark
- 1 teaspoon butter, soft
- Parsley, finely chopped
- Dill, finely chopped
- 0.5 ½ bunch chives, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the bell pepper, cut off the stem and widen the opening to the size of the egg. Remove the pips and partitions without destroying the pod.
- Peel the boiled egg and let it cool.
- Squeeze the quark out well in a cloth and mix with the butter. Add the finely chopped herbs with salt and pepper to the quark mixture. Fill the bell pepper halfway with the mixture. Pull the filling up all around the edge with a spoon. Put the boiled egg in the middle. Then pour in the rest of the quark. Place in the refrigerator for at least 2 hours.
- Cut into slices about 1 cm wide.
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