Colorful pepper casserole with Leberkäse

Ingredients for 4 servings:

• 600 g potatoes
• 2 large bell peppers (multicolored)
• 1 large onion(s)
• 500 ml tomato(s), pureed
• 500 g Leberkäse or more, depending on your hunger
• 150 g Emmental cheese
• 1 tbsp paprika powder, sweet
• 1 tbsp marjoram
• 1 tbsp thyme
• 1 pinch(s) of cayenne pepper
• salt and pepper
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple and delicious

Wash the potatoes and cook in their skins until they can be easily pierced with the tip of a knife. Preheat the oven to 220°C (top/bottom heat). While the potatoes are cooking, peel the onion, halve it, and then slice it. Halve, deseed, and wash the bell peppers, then slice them. Heat the oil in a pan and sauté the onions. Add the bell pepper strips and sauté them, then set the pan aside. Drain the potatoes, rinse them slightly, peel them, and slice them. Heat the tomato puree in a saucepan and mix with the marjoram, thyme, and paprika. Season to taste with salt, pepper, and cayenne pepper. Cut the meatloaf into thin slices. Now layer the potato slices, bell peppers, and meatloaf in a baking dish. Pour the tomato sauce over the onions and sprinkle everything with grated Emmental cheese. Place in the oven for 15-20 minutes. Serve the pepper casserole and enjoy.