Stuffed Anaheim Peppers with Feta and Quark
Whole Anaheim peppers stuffed with feta, low-fat quark, pine nuts and herbs, then baked with a breadcrumb topping.
Ingredients
- 6 medium Anaheim peppers
- 200 g low-fat quark
- 100 g vegetarian feta
- 15 g pine nuts lightly toasted and roughly chopped
- 20 g breadcrumbs divided: 10 g for the filling and 10 g for the topping
- 1 small garlic clove finely grated
- 1 tbsp chopped dill plus a little extra for serving
- ½ tsp dried oregano
- ½ tsp finely grated lemon zest
- 2 tbsp milk to loosen the filling
- Black pepper to taste
- Salt as needed after tasting
- 1 tbsp olive oil divided between the tin, topping and pepper skins
Instructions
- Heat the oven to 180°C fan / 200°C conventional. Lightly grease a metal tin approximately 25 × 20 cm, using some of the tablespoon of olive oil.
- Cut a lengthways slit in each pepper, keeping the stalk, tip and underside attached. Gently open the slit and remove the seeds and pale inner ribs.
- Mix the quark, feta, garlic, dill, oregano, lemon zest and 10 g breadcrumbs with a fork. Fold in the chopped toasted pine nuts.
- Stir in 2 tbsp milk to loosen the filling. Add black pepper, taste and add salt as needed.
- Spoon the filling into the peppers with a teaspoon, distributing it between all six. Arrange them slit-side up in the tin.
- Mix the remaining 10 g breadcrumbs with a little of the measured olive oil. Sprinkle over the filling and lightly coat the pepper skins with the remaining oil.
- Bake for the advised 30–40 minutes, until the peppers are tender when gently pierced and the topping is golden. [confirm actual oven setting and baking time used]
- Scatter with a little extra dill and serve.