Summary

Ingredients

• 2 large bell peppers (red, green, or yellow)
• some oil, for frying
• 1 small onion (s), finely chopped
• 250 g minced meat, mixed
• 0.5 ½ zucchini
• 1 tablespoon tomato paste
• 1 clove garlic, finely chopped
• some oregano, dried
• some chili powder
• salt and pepper
• 400 g potato (s), floury
• 20 g butter, soft
• 1 egg (s)
• 1 tablespoon parsley, chopped
• 1 tablespoon parmesan, grated
• some nutmeg, ground
• salt and pepper

For the sauce:

• some oil, for frying
• 1 onion (s), finely chopped
• 2 tablespoon tomato paste
• 200 ml vegetable stock
• 500 g tomato (s), sieved
• 2 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1 tablespoon oregano, dried
• salt and pepper

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Instructions

1. First peel the potatoes, halve or quarter depending on the size and cook them in salted water. Then drain and allow to evaporate a little.
2. In the meantime, briefly toast the chopped onion in a pan with a little oil for the filling. Add the minced meat and fry until crumbly. Cut the zucchini into approx. 1/2 cm cubes and add to the minced meat with the tomato paste and garlic. Mix everything together well. Season with oregano, chilli powder, salt and pepper and let simmer for about 5 minutes.
3. Halve the peppers. Remove stems, partitions and pips.
4. Mash the boiled potatoes with a potato masher. Add the butter, egg, parsley and parmesan. Season with nutmeg, salt and pepper and mix everything together well.
5. Pour the minced meat mixture into the prepared pepper halves.
6. Pour the mashed potatoes into a piping bag with a serrated nozzle and sprinkle a bonnet on the peppers.
7. For the tomato sauce, briefly roast the chopped onion in a pan with a little oil. Add the tomato paste and let roast briefly. Pour the vegetable broth (some of the broth can also be replaced with red wine) and the tomatoes. Bring to the boil and season with garlic, sugar, oregano, salt and pepper.
8. Put the tomato sauce in a baking dish and put the stuffed peppers in the sauce.
9. Let simmer in the preheated oven at 200 degrees for about 30 minutes.
10. Serve with a salad of your choice.
11. Note: With a stewing time of 30 minutes, the peppers still have a nice bite.
12. If you want to have it softer, then extend the time by 10-15 minutes. If necessary, cover the baking dish a little so that the potato top does not get too dark!