Peppers with potato and minced meat filling

Ingredients for 4 servings:

• 4 bell peppers
• Salt
• 125 ml milk
• 1 sachet of mashed potato powder (for approx. 3-4 servings)
• 1 onion(s)
• a few sprigs of marjoram
• 3 tomatoes
• 1 tbsp oil
• 300 g minced meat, mixed
• 200 g bread(s) – spread, (Brunch Paprika-Pepper)
• 2 tbsp tomato paste
• 250 ml vegetable stock
• Fresh herbs for garnish

Instructions

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

Cut the tops off the peppers. Trim and wash the peppers. For the filling, bring 375 ml of water with 1/2 teaspoon of salt to a boil. Remove from the heat and pour in the milk. Stir in the puree powder. Peel and finely dice the onion. Wash, pat dry, and chop the marjoram. Trim, wash, and slice the tomatoes. Heat oil in a pan. Fry the onion and minced meat, season with salt and marjoram. Add the tomatoes, fry briefly, and stir in the spread. Lightly mix the puree and minced meat mixture together and fill the peppers with it. Mix the tomato paste and broth together and pour into a baking dish. Add the peppers and bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 20 minutes. Serve garnished with fresh herbs.