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Stuffed peppers with potatoes

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Ingredients for 2 servings:

  • 2 large bell peppers
  • 1 onion(s)
  • 2 small potatoes
  • 1 slice(s) cheese (Gouda)
  • Tabasco

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes until al dente. Cut the peppers open just below the stem and remove the seeds. Dice the onion and place it in the peppers, covering about 1/3 of the bottom. Then add a few dashes of Tabasco. Halve the Gouda slice and cut it to fit the peppers and cover the onions. Place the cooked potato on top of the Gouda and place it in boiling water for about 10 minutes, covering the peppers by 3/4. Creamed potato, tzatziki, or quark are suitable sauces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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