Summary

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)

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Instructions

1. 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.
2. Now mix the potatoes, carrots, onions, egg, oil, flour, salt, pepper, caraway seeds, garlic and parsley well and season to taste.
3. 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.
4. The electric stove is preheated to 200 ° C top / bottom heat and the filled peppers are baked for 40 minutes.
5. A tzatziki, herb quark or sour cream dip goes well with it.