Illes Summer Grilled Peppers with Mediterranean Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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!
- 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!
- Mix the quark with the ingredients and season to taste.
- 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!
- On cold days the peppers can also be briefly grilled / gratinated with grilled cheese. Better still, put grilled cheese on top of the peppers!
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