Peppers with potato filling and minced meat sauce

Ingredients for 4 servings:

• 4 bell peppers, possibly 6
• 1 kg potatoes, mainly waxy
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 2 tbsp parsley, chopped
• 1 tsp salt
• 1 tsp black pepper, crushed
• 10 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp butter
• 400 g minced meat (beef)
• 1 pt. Tomato(s), pureed
• 3 tbsp crème fraîche

Instructions

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

Cut the tops off the peppers and clean them. Pierce the bottom of each pepper once with a knife. Peel the potatoes and coarsely grate them. Peel the onion, garlic clove, and carrot, and also roughly chop or grate them. Add them to the potatoes along with the parsley, salt, and pepper and mix. Heat 6 tablespoons of oil in a saucepan and cook the potato mixture over medium heat for 10 minutes, stirring constantly. Add a little water if necessary to prevent burning. Season to taste. Fill the peppers with the potato mixture. Brush a baking tray and the tops of the stuffed peppers with the remaining oil. Bake in a preheated oven at 180 degrees (gas mark 2) for 25-30 minutes. For the sauce, peel and finely chop the onion and garlic clove. Lightly sauté in butter, add the minced meat and brown, then top with the tomatoes and let it reduce slightly. Season with salt and pepper, and finish with the crème fraîche. Serve the peppers with the minced meat sauce.