Summary

Ingredients

• 8 medium bell pepper (s)
• 6 medium potato (s)
• 2 medium carrot (s)
• 1 large onion (s)
• 2 cloves garlic)
• 1 bunch parsley
• oil
• salt and pepper
• Paprika powder
• Butter for the mold

Print Recipe Pin Recipe

Instructions

1. Prepare the peppers (clean and core). Peel the potatoes and cut into small cubes, peel the onions and cut into small cubes in the same way and carrots are also cut into small cubes. Chop the parsley into small pieces.
2. Heat some oil in a larger pan, sweat the onions briefly, add the potatoes, carrots and parsley, and season with salt and pepper if desired. Fry everything for 10-15 minutes, stirring occasionally so that the potatoes don`t stick to the pan.
3. Then remove the finely chopped garlic from the hotplate, add 1/2 tablespoon paprika powder and mix everything well. Now the peppers are stuffed with the potatoes.
4. Brush a baking dish with butter and place the filled peppers in it. Preheat the oven to 220 ° C and bake the filled peppers covered for an hour.
5. Crème fraiche goes very well with this.