John Myers
Ingredients for 4 servings:
- 1 kg floury potatoes (more if desired)
- 250 ml milk
- 1 tbsp margarine/butter
- salt and pepper
- nutmeg
- 4 bell peppers, colors of your choice
- 500 g minced meat, mixed
- 1 cup low-fat cream cheese (with garlic or herbs)
- 1 bell pepper(s), red or yellow, diced
- 2 cloves garlic
- salt and pepper
- Herbs, according to your preferences
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
filled with minced meat + cream cheese
Boil the peeled and sliced potatoes in salted water until tender (you can prepare the minced meat filling in the meantime), then drain and mash with milk, margarine, and seasoning until slightly soft. I prefer to do this the old-fashioned way with a potato masher. While the potatoes are cooking, wash, halve, and deseed the 4 bell peppers. Mix the meat with the other ingredients, including the diced bell pepper, and fill the bell pepper halves with the mash. Transfer the mash to a lightly greased dish, place the bell peppers on top, and bake at 160-180°C (convection oven) for about 45 minutes. I didn’t watch the clock, but the dish had already taken on a good browning. If you like, you could add some cheese to the casserole, but that just adds more calories. I recommend a salad as a side dish—preferably tomatoes and green beans. P.S. You can also use leftover mash here, or cook more potatoes the day before.
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