Stuffed grilled peppers
Ingredients
for 4 person
| 250 g | hulled pearl barley |
| salted water, boiling |
| 200 g | courgettes, coarsely grated |
| 140 g | tangy Gruyère, coarsely grated |
| 75 g | low-fat quark |
| ½ bunch | peppermint, finely chopped |
| ½ bunch | flat-leaf parsley, finely chopped |
| ½ sachet | saffron |
| ¼ tsp | salt |
| 8 | horn peppers (e.g. ProSpecieRara horn peppers), cut open lenghtwise, seeds removed |
| 75 g | low-fat quark |
| ½ bunch | peppermint, finely chopped |
| ½ bunch | flat-leaf parsley, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
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.
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