John Myers
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Pointed Peppers Stuffed with Potatoes
The perfect pointed peppers stuffed with potatoes recipe with a picture and simple step-by-step instructions.
filling
- 500 g Potatoes
- 1 Onion
- 3 Garlic cloves
- 1 Egg
- 3 tbsp Flour
- Salt pepper
Sauce
- 1 Can Chunky tomatoes
- 1 tbsp Tomato paste
- Basil to taste
- 1 pinch Sugar
- Salt pepper
Aside from that
- Parmesan
- Preheat the oven to 200 °.
- Remove the seeds from the peppers and wash them.
- Peel and wash the potato, peel the onion and clove of garlic, and grate everything on the fine grater. Squeeze out the potato mixture and pour off the potato liquid, mix with an egg, flour and the spices.
- Fill the bell peppers with the mixture and place in a greased baking dish,
- For the tomato sauce, mix the tomatoes with the tomato paste and season to taste. Pour over the peppers. Then about 35 minutes in the oven.
- After serving on the plate, sprinkle with parmsan
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