John Myers
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Vegetarian Filled Peppers on Potatoes
The perfect vegetarian filled peppers on potatoes recipe with a picture and simple step-by-step instructions.
The peppers
- 2 piece Bell peppers (red, yellow)
For the filling
- 300 g Fresh mushrooms
- 1 piece Diced vegetable onions
The potatoes
- 4 medium-sized Freshly peeled potatoes
- 1 tablespoon Dried thyme
- 3 tablespoon Filling the peppers
- 1 tablespoon Butter
Again in addition to the filling
- 2 piece Garlic cloves chopped
- 0,5 bunch Chopped parsley
- 1 teaspoon Dried basil
- 2 tablespoon Creme fraiche Cheese
- 2 disc Camembert
- Salt
- 3 pinch Chilli (cayenne pepper) own
- For the peppers, mix the cleaned, sliced mushrooms with onions, garlic, herbs, salt, cayenne and creme fraiche. Pour into the peppers. About 3 tablespoons remain. Chopped Camembert pieces on top of the peppers.
- Mix the potatoes with the thyme and the remaining mushroom mixture. Pour into the soaked Römertopf. On top of the stuffed peppers. Cover everything with flakes of butter, put on the lid and put in the cold oven. Set to 200 ° and fry for 25 minutes. Then remove the lid and brown for another 10 minutes.
- A fresh salad goes well with it.
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