Stuffed peppers

Ingre­di­ents for 6 pep­per hal­ves:

• 1kg pota­toes, pee­led and diced
• 1.5 tsp Oni­on powder
• 1 teas­poon Gar­lic powder
• 1/2 tsp Papri­ka powder
• 2 tab­les­poons fine­ly chop­ped pars­ley; more for garnish
• 2 tab­les­poons fine­ly chop­ped chi­ves; more for garnish
• 1 tbsp lemon juice
• 3 yel­low, red or oran­ge peppers

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C.

Steam the diced pota­toes in a pot with a steam attach­ment for about 10 minu­tes until they are soft. Remo­ve from the pot and let cool.

Then put the pota­toes in a lar­ge bowl or pot. Add oni­on pow­der, gar­lic pow­der, papri­ka, chop­ped pars­ley, chop­ped chi­ves and lemon juice. Mix with a pota­to mas­her until smooth. If the pota­toes are very dry, may­be add a few tab­les­poons of water.

Hal­ve the pep­pers and remo­ve the seeds and core. Place the pep­per hal­ves on a bak­ing sheet lined with bak­ing paper. Divi­de the mas­hed pota­toes into hal­ves. Bake in the oven for 20 to 25 minu­tes, until brow­ned on top. Remo­ve and ser­ve. Gar­nish with chop­ped pars­ley and chives.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb