Stuffed Peppers with Potatoes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 pointed peppers, yellow or red
- 4 medium potato (s)
- 2 carrot (s)
- 3 onion (s)
- 3 tablespoon oil
- 1 tablespoon flour
- salt
- pepper
- caraway powder, but you can also leave it out
- 2 cloves garlic
- 1 bunch parsley
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel and grate the potatoes and carrots. Finely chop the onions and press the garlic. Core the peppers. It is best to cut a circle around the wick and roughly core it, the rest is hollowed out with a teaspoon. Wash the peppers so that the remaining seeds are removed.
- Now mix the potatoes, carrots, onions, egg, oil, flour, salt, pepper, caraway seeds, garlic and parsley well and season to taste.
- It is better to add a little more salt, as the peppers are completely unsalted. Then you fill the peppers up to the top with the filling (preferably with a teaspoon) and put them in a baking dish.
- The electric stove is preheated to 200 ° C top / bottom heat and the filled peppers are baked for 40 minutes.
- A tzatziki, herb quark or sour cream dip goes well with it.
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