1.12.2014

Stuffed Bell Pepper

Stuffed Bell Pepper

Bell pepper stuffed with potatoes and cheese on a herby tomato sauce.

Stuffed Bell Pepper

Adapted from Paprika mit Kartoffel-Käsefüllung by Chili und Ciabatta

Ingredients:

1 Tbsp olive oil
1 onion, diced
300 g potatoes, diced
2 bell peppers, cut in half and seeds removed
2 eggs
1 tsp mustard
100 g hard cheese, grated (I used Gruyère.)
salt and pepper

1 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 can diced tomatoes (400 g total weight)
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt and pepper

Method:

Preheat the oven to 180°C.

In a skillet, heat the olive oil, add the onion and fry until translucent. Add the potatoes and fry until lightly browned, then set aside. Beat the eggs with the mustard and 3/4 of the cheese. Add the potatoes to the egg mixture and fold in. Add a dash of salt and pepper and transfer into the bell peppers. Sprinkle with the remaining cheese and bake for about 30 minutes until nicely browned.

Meanwhile, heat the olive oil, add the onion and fry until translucent. Add the garlic and fry until fragrant. Add the tomatoes and let come to a simmer. Add the dried herbs and salt and pepper to taste and simmer for about 10 minutes.

Serve the bell peppers on top of the sauce.

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