Stuffed minced peppers with cheese, baked potatoes and red coleslaw

Ingredients for 2 servings:

• 2 bell peppers, red
• 300 g minced meat, mixed
• 1 slice(s) Gouda
• 1 clove(s) garlic
• 2 shallots
• 500 g potatoes, mainly waxy
• ¼ red cabbage
• 75 ml natural yogurt
• 20 ml mustard
• 10 g parsley, fresh
• 15 g paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (fan). Peel the potatoes and quarter them according to size. Place them in a large bowl and mix with 2 tablespoons of oil and 1 teaspoon of paprika. Remove the minced meat from the refrigerator and allow it to come to room temperature. Meanwhile, peel the shallots and garlic and cut into fine strips or slices. Wash the parsley and also chop it finely. Season the minced meat with the onions, garlic, parsley, and a pinch of paprika (sweet or hot, depending on your taste). Season with salt and pepper. Mix and knead thoroughly. If you like, you can also season the minced meat with another spice blend. Oriental and Mexican blends are also suitable. Wash the bell peppers and cut them in half. Remove the cores. Divide the minced meat mixture evenly among the 4 bell pepper halves. Place the potatoes on a baking sheet and bake in the oven for 30 minutes. Leave room for the 4 bell pepper halves, which you can add 10 minutes later. Mix the natural yogurt with the mustard and season generously with salt and pepper. Peel the outer leaves of the red cabbage and finely slice the cabbage. Marinate in a large bowl with the yogurt mixture and let it marinate until ready to serve. Cut the slice of Gouda into small cubes (or 20 g of grated Gouda) and add it to the minced meat filling 5 minutes before the end of the oven time.