Baked Peppers with Cabanossi Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g potato (s), waxy
- 1 leek (small)
- 2 sprigs thyme
- 100 g Cabanossi
- 1 tablespoon oil
- 150 ml vegetable stock
- 1 tablespoon sauce thickener, light
- 100 g sour cream
- 2 large bell peppers, red
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in the skin in salted water until cooked. Quench, peel, dice approx. 1 cm. Clean the leek. Cut about 10 cm of the white of the leek into fine rings. Cut the Cabanossi into 1 cm cubes. Pluck the thyme leaves from the stems.
- Preheat the oven: top / bottom heat 200 ° C, circulating air 170 ° C, gas mark 3.
- Heat the oil. Sweat the cabanossi and leek. Deglaze with the broth. Stir in the sauce thickener and bring to the boil. Add sour cream, season well with salt and pepper. Mix the potatoes and thyme with the sauce.
- Clean the peppers and cut in half lengthways, fill with the potato mixture. Put in an oiled, ovenproof dish and bake for 30 minutes.
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