Bell Peppers Stuffed with Potatoes
by Editorial Staff
The recipe for bell peppers stuffed with mashed potatoes with peanuts and cumin. Stuffed peppers can be either a separate dish or a side dish, for example, for fried sea fish.
Cook: 1 hour 20 mins
Ingredients
- Sweet pepper – 2 pcs.
- Potatoes – 3 pcs.
- Onions – 1 pc.
- Garlic – 1 clove
- Peanuts – 3 tbsp
- Zira – 0.5 teaspoon.
- Eggs – 1 pcs.
- Olive oil – 3 tbsp
- Salt – 1 pinch
- Black pepper – to taste
Directions
- Dry the peanuts in the microwave or oven. Get rid of the husk. Peel the garlic and cut it into large pieces. Put peanuts, garlic, and cumin in a bowl, add a little salt. Mash everything together into a fragrant paste. Let the small pieces of peanuts remain.
- Fry the onions in olive oil until transparent. Add the peanut-garlic paste to the onion. Fry everything together for a couple of minutes.
- Cut the potatoes into pieces and cook until tender in salted water. Drain and mashed potatoes. Add the contents of the pan and the egg to the mashed potatoes.
- Stir well, season with salt and pepper to taste. The filling for the bell pepper is ready. Cut the bell pepper in half and remove the seeds.
- Stuff with a slide each half of the pepper with mashed potatoes. Sprinkle an ovenproof dish with oil and add the stuffed peppers.
- Bake the peppers stuffed with potatoes at a temperature of 190 degrees for 20-25 minutes, until golden brown on mashed potatoes.
Bon Appetit!
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