Singles Dinner No. 110

Ingredients for 1 servings:

• 150 g minced beef, fried and seasoned
• 120 g potatoes, net
• 3 pointed peppers, yellow
• 300 ml homemade vegetable broth
• 1 small green bell pepper(s)
• 1 thin spring onion(s), fresh
• 3 leaves of romaine lettuce, small leaves
• Salt
• Black pepper, freshly ground
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pointed peppers stuffed with minced beef on coarse potato, leek and pepper mash

Heat the stock in a pot. Cut the tops off the three yellow pointed peppers and carefully scoop out the insides; this works best with a long-handled highball spoon. Stuff the peppers with the mince and then seal the openings with a small, raw potato slice. Place the peppers in the stock, cover, and let simmer over low heat for about 20 minutes. Halfway through the cooking time, gently turn the peppers once in the pot. Quarter the green pepper, remove the seeds, and add them to the pot. Cook the finely diced potatoes in salted water for 15-18 minutes until tender. Finely chop the spring onions and place them on a plate. Once the potatoes are tender, drain the water and roughly mash the potatoes with a little of the stock from the pepper pot. Remove the green bell pepper pieces from the pot, dice them finely, and mix them into the mashed potatoes along with the spring onion rolls (reserve a few for decoration). Season to taste. Place the lettuce leaves on a plate and arrange the well-drained stuffed pointed peppers on top. Place the mashed potatoes next to the dish using a dessert dish and sprinkle with the remaining spring onion rolls.