John Myers
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Stuffed Peppers with Mashed Potatoes
The perfect stuffed peppers with mashed potatoes recipe with a picture and simple step-by-step instructions.
Mashed potatoes:
- 1 kg Potatoes
- 1 pinch Nutmeg
- 50 ml Milk
Stuffed peppers:
- 2 piece Bun old
- 6 piece Red peppers
- 1 kg Minced meat
- 2 piece Chopped onions
- 2 piece Eggs
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Mustard
- 1 shot Vegetable stock
- 2 tsp Sauce binders
For the puree
- Peel the potatoes and cook them in salted water until they are soft. Drain the water and mash the potatoes, add a little nutmeg, salt and milk (50 ml) and mix everything again.
For the stuffed peppers
- Let the rolls swell in water and then squeeze out the water again later. Cut the lid off the peppers with a straight cut and remove the seeds. Mix the minced meat in a bowl with the eggs, chopped onions and the softened rolls. Season with salt and pepper and add 2 tablespoons of mustard. Pour the minced meat mixture into the peppers.
- Now put some vegetable stock in a high pan, put the peppers in it and put the lid on. When they are done, take the peppers out of the pan and thicken a sauce from the vegetable stock – just add a little sauce thickener and bring to the boil.
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