Cheese and herb puree in pepper halves

Ingredients for 4 servings:

• 6 bell peppers, 2 red, 2 green and 2 yellow
• 125 ml water
• Salt
• ¼ tsp vegetable stock, granulated
• Potatoes)
• 2 bunch of mixed herbs
• 20 g butter
• 200 g cheese, grated
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian

Halve the bell peppers, remove the seeds, and the white membranes. Wash the bell peppers. Cook in lightly salted water for about 8-10 minutes, then remove the peppers. Puree the red bell peppers and bring to a boil with 125 ml of the cooking liquid. Prepare the mashed potatoes. Rinse the herbs, pat dry, finely chop, and mix into the mashed potatoes with the butter and about 100 g of cheese. Fill the bell pepper halves with the puree and sprinkle with the remaining cheese. Pour the red bell pepper sauce into an ovenproof dish, place the stuffed bell pepper halves in it, and bake in the oven at 200 °C for about 10 minutes. After baking, dust with paprika powder. Serve with scrambled eggs or pan-fried dishes.