Stuffed mini peppers with whipped feta and quark

• 125 gmini sweet peppers(about 8 to 10, halved lengthways and deseeded)
• 50 gfeta(drained)
• 75 glow-fat quark
• 10 gcream cheese(at room temperature)
• ½ clovegarlic(finely grated)
• ¼lemon(zest and a squeeze of juice)
• 4 mlolive oil(plus a little to drizzle)
• 7 ½ gpine nuts(toasted)
• 2 ½ gparsley(finely chopped)
• ½ pinchchilli flakes
• ½ pinchblack pepper(freshly ground)

Instructions

1. 1

   Toast the 7 ½ g pine nuts in a dry pan over medium heat for 2 to 3 minutes until golden, keeping them moving the whole time. Tip them out of the pan straight away and let them cool so they stay crunchy and don't darken further.

2. 2

   Wash the 125 g mini sweet peppers, halve them lengthways and remove the seeds and white membranes. Set the halves out on a plate with the opening facing up.

3. 3

   Crumble the 50 g feta into a bowl and mash it roughly with a fork. Add the 75 g low-fat quark and 10 g cream cheese and stir until creamy. For an extra smooth cream, whip it briefly with a hand blender.

4. 4

   Grate in the ½ clove garlic, stir through the zest and a squeeze of juice from the ¼ lemon and work in half of the 2 ½ g parsley. Season with ½ pinch black pepper. Feta is already quite salty, so add only a little extra salt if needed.

5. 5

   Spoon the feta and quark cream into a piping bag or a freezer bag with one corner snipped off and pipe it into the pepper halves. Alternatively fill them with two teaspoons and smooth the tops.

6. 6

   Drizzle the stuffed mini peppers with 4 ml olive oil and scatter over the toasted 7 ½ g pine nuts, the remaining 2 ½ g parsley and the ½ pinch chilli flakes. Serve straight away or keep covered in the fridge until serving.

Nutrition per 100 g