Stuffed pepper wedges

Ingre­di­ents:

• 40 g fine­ly chop­ped or gra­ted onion
• 3 medi­um potatoes
• 1 teas­poon Gar­lic powder
• 1 teas­poon Papri­ka powder
• 1/4 tsp red pep­per flakes or Cayenne pep­per
• 1 tbsp fresh ore­ga­no or thy­me or 1 tsp Dried herbs
• 2 red pep­pers, cut into wedges

Pre­pa­ra­ti­on:

Pre­heat the oven to 180 degrees. Line a bak­ing tray with bak­ing paper.

Heat a medi­um non­stick cera­mic skil­let over medi­um-high heat and add the oni­on. Cook until ten­der, 3 to 5 minu­tes, adding a litt­le water if neces­sa­ry to pre­vent sticking.

Gra­te the pota­toes and squeeze out the excess liquid through a cloth. Add pota­toes, gar­lic pow­der, papri­ka, red pep­per flakes or cayenne pep­per, and ore­ga­no or thy­me to the pan. Cook for 2–3 minu­tes to remo­ve any addi­tio­nal mois­tu­re. Let cool until pota­toes are cool enough to handle.

Press the pota­to mix­tu­re firm­ly onto the pep­per pie­ces and place on the bak­ing sheet. Bake for 25–30 minu­tes until the top is brow­ned. Ser­ve immediately.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb