Stuffed Bell Pepper Hearts with Crunchy Vegetables

Peel potatoes and cut into thin slices. Halve peppers lengthwise, remove stems, seeds, remove white septum. Rinse the peppers, drain. Dice 2 of the halves, cook remaining peppers in boiling hot salted water for about 5 minutes, then drain well and cover and keep warm. Clean and rinse spring onions, halve lengthwise and cut into rings. Stir crème fraîche with sugar, vinegar, vegetable soup and mustard in a saucepan and heat briefly. Add the diced peppers and onion rings and bring to the boil. Finally, fold in the potatoes and remove the pot from the heat.

Fill hot potato and vegetable filling into the cooked bell pepper halves, arrange decoratively on a platter and serve with fresh baguette.

Tip:

Defrost 200 g frozen King Prawns from Costa according to package instructions and drain on a colander. Heat about 1 tablespoon of sunflower oil or other vegetable oil in a frying pan, roast the King Prawns briefly on both sides over a medium heat and serve over the stuffed peppers.

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