Stuffed Peppers with Fried Potatoes Prepared in Oven

Preheat the stove to 200 degrees top and bottom heat or 180-190 degrees circulating air. Dice the white onion. (Tip: cut the peeled in half and place on the chopping board. Now cut into 1-2 mm strips from the upper end to the lower end. However, the lower end 5 mm without incisions. Now cut into strips from above, you can through the piece at the lower end hold them well. Then dice them.) Fry them in a pan, sprinkling with salt. Meanwhile, peel the potatoes and cut into slices approx. 2 to 3 mm thick. Season these with pepper and salt and mix with a little rapeseed oil. When the onions are fried, turn off the stove, but just set the pan aside. Mix well (knead) the fried onions and minced meat, adding pepper, salt and paprika to taste. If you want, you can sear the minced meat before mixing. Wash the peppers with hot water. Now cut a 1 - 2 cm high lid from the pepper, which must be below the middle stem, and keep it. Core the peppers and clean the inside. Now fill the mixed minced meat both in the lower half of the bell pepper and in the lid. As a result, it "sticks" to the lower part. The rest of the minced meat can be fried as small meatballs in the pan during the baking time. Eat or serve with it in the evening. Place a sheet of baking paper on a baking sheet and place the two “capped” filled peppers on top. Spread the fried potatoes all around on the baking paper. Put the whole thing in the stove on the middle position. Baking time approx. 45 minutes. Turn the potatoes a little after about 25 minutes and cover the peppers with a little aluminum foil if necessary to prevent them from burning.

Salad During the baking time, pluck the salad and toss in water. Drain and add the chopped herbs to this damp salad. (Tip: Singles like me can freeze large quantities of mixed, finely chopped herbs, e.g. spring onions, 2 kinds of parsley, dill, etc. and distribute them frozen on salads. Important: Do not pre-freeze flat in plastic bags in the freezer, then stack them. Tastes better than this dry dressing herbs) Now cut the peeled red onion, peeled cucumber, spring onions and radishes into thin slices and place on top. Salt the radishes and pepper the cucumber. Do not add any dressing or oil or vinegar yet. After the baking time of approx. 45 minutes, dress the salad with dressing or vinegar and oil and remove the peppers and fried potatoes from the stove. Arrange these peppers with the fried potatoes and serve with the salad.