Stuffed pointed peppers

Ingredients for 2 servings:

• 2 pointed peppers
• 6 potatoes
• 1 leek(s)
• 1 small carrot(s)
• 1 small onion(s)
• 4 tomatoes, dried
• 1 tsp mixed herbs, ground e.g. thyme, marjoram, fennel
• 1 tbsp tomato paste
• 200 ml water
• 1 tbsp basil
• 1 tbsp sesame seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

basic

Halve the pointed peppers, remove the seeds, wash them, and sauté them in a little salted water for 5 minutes. In the meantime, peel the potatoes and carrot and cut them into small cubes. Cut the leek into pieces and wash them thoroughly in a sieve under running water. Remove the peppers and cook the vegetables in the cooking water for 10 minutes. Remove from the heat. Mash the vegetables slightly with the remaining cooking water and a fork, mix in the finely chopped onion, sun-dried tomatoes, and chopped basil. Season with salt and pepper. In a baking dish, mix the tomato paste with about 200 ml of water. Mix in the ground herbs and season with salt. Add the peppers to the baking dish and spread the potato mixture on top. Sprinkle with sesame seeds. Bake in an oven preheated to 200°C (top/bottom heat) for about 12 to 15 minutes on the middle rack.