Stuffed Bell Peppers with Quark

High-Protein • Comforting • Oven-Baked

Many people think quark isn’t very exciting to eat on its own, but it’s high in protein and low in calories. 100 g of quark provides around 10–12 g of protein and roughly 70–80 kcal, and when combined with eggs, cheese, and spices in these stuffed bell peppers, you get a protein-rich meal without a strong quark flavor. The dish is suitable for reducing meat intake, supporting daily protein targets, and, thanks to its low-calorie, high-protein composition, can also be included in a weight-loss plan.

Why these ingredients work so well

• Bell peppers: Naturally low in calories, rich in vitamin C and antioxidants, and add sweetness and color without heaviness.
  
• Quark High in protein, low in fat (depending on the type), and very filling. It creates a creamy texture without the need for cream.
  
• Eggs: A complete protein source that helps bind the filling while adding richness and essential nutrients like choline.
  
• Yellow cheese (kashkaval): Adds depth of flavor, calcium, and a satisfying golden finish when baked.
  
• Garlic, thyme & black pepper: Simple seasonings that enhance flavor without overpowering the dish.

The Recipe

Total time: 1h | Servings: 4 (2 peppers per serving) | Difficulty: Easy

Ingredients:

• 8–10 red bell peppers
• 400 g quark
• 6 eggs
• 100 g grated yellow cheese 
• Salt, to taste
• Black pepper
• Garlic powder
• Dried thyme

Instructions:

1. Wash the peppers and carefully cut off the tops (set the tops aside for later). Remove the seeds and membranes. Important tip: Arrange the peppers upright in a baking dish, opening facing up. If a pepper doesn’t stand straight, trim a very thin slice from the bottom, without cutting through it, so the filling won’t leak out.
2. In a bowl, mix the cottage cheese, eggs, and most of the grated cheese. Season with salt, black pepper, garlic powder, and thyme. Stir until well combined.
3. Fill each pepper almost to the top, leaving a little space, as the filling will puff up slightly while baking.
4. Place the baking dish in a preheated oven at 180°C (350°F) and bake for 30–35 minutes, until the filling is set and lightly golden.
5. Final touch (optional but highly recommended – remove the dish from the oven, place the reserved pepper tops back on the peppers, and sprinkle the remaining grated cheese on top. Return to the oven for another 5–10 minutes, just until the cheese melts and turns lightly golden.

Swap & variation ideas

• Cheese: Swap kashkaval for mozzarella, gouda, or a light cheddar.
• Dairy: Use low-fat quark or cottage cheese for a lighter version.
• Herbs: Replace thyme with oregano, basil, or Italian seasoning.
• Extra protein: Add diced turkey ham or cooked chicken to the filling.
• Vegetarian boost: Mix in spinach, zucchini, or mushrooms.

Nutrition

Approximate per 100 g (finished dish):

• Calories: ~90–100 kcal | Protein: ~8–9 g | Fat: ~5 g | Carbs: ~4–5 g

Dietary information

High-protein |  Vegetarian | Gluten-free | Suitable for balanced & fitness-focused diets