Illes Summer Grilled Peppers with Mediterranean Filling

Summary

Ingredients

• 3 bell peppers, red, yellow, green
• 1 teaspoon olive oil, for spraying
• 2 medium onion (s)
• 1 clove garlic
• Sea salt, possibly ground with thyme
• pepper

For the filling:

• 200 g ricotta or low-fat quark at WW
• 60 g liht sheep`s cheese, crumbled
• 50 g olives, chopped, reen or black your choice
• 1 teaspoon olive oil
• 1 small clove garlic
• Spice (s), Mediterranean, ground
• salt and pepper
• Herbs, fresh such as parsley, dill, chives, basil
• 1 slice (s) grilled cheese per filled bell pepper, optional

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Instructions

1. Since my dishes are suitable for ww-g, the ingredients such as sheep`s cheese, oil and olives can be adapted or increased at any time to your own needs!
2. Halve the peppers and fill with slices of onion cut lengthways! Sprinkle with oil and season with the sea salt / thyme mixture and pepper! Grill in the microwave for about 10 - 15 minutes, if you like it softer, grill 5 minutes longer. (It could take a little longer in the oven!) The peppers shouldn`t turn black because they shouldn`t be peeled off, just slightly over-grilled!
3. Mix the quark with the ingredients and season to taste.
4. Let the peppers cool down and fill with the quark mixture (approx. 50 g per half a peppers)! Enjoy with toasted bread or baked potatoes from the grill!
5. On cold days the peppers can also be briefly grilled / gratinated with grilled cheese. Better still, put grilled cheese on top of the peppers!