Stuffed Bell Bell Pepper Bowl with Salty Potatoes

For the stuffed bell pepper bowl with salted potatoes, first gently cut the tops off the peppers with a no knife and set aside. Remove seeds from peppers, wash if necessary.

Sauté onion and garlic in a pan with a little sunflower oil until translucent, add thyme, set aside and let cool a little. Mix the minced meat with the onion-garlic mixture and the rice. Season with mustard, salt and pepper.

For the bell pepper cream, wash peppers, cut in half and remove seeds. Place skin side up on a baking sheet and grill at about 200 °C until skin turns slightly black. Place peppers in a bowl, cover with foil and let stand for 10 minutes. Then peel.

Sauté shallots and garlic in olive oil, add cashews and potatoes. Season with salt, bell pepper, paprika powder and white wine vinegar and puree finely with a hand blender.

For the salted potatoes, peel the potatoes and cut them into wedges. Place in a pot, cover with water and salt. Cover, bring to a boil and simmer for about 10 minutes. Drain water and let the potatoes steep still covered.

Mix creamed peppers with a little water and place in a roasting pan. Place the peppers tightly next to each other upright on top and braise in the preheated oven at 180 °C for about 15 minutes.

Pour the paprika cream into bowls, arrange the stuffed peppers and the salted potatoes on top and serve the stuffed paprika cream.

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