The filling of the peppers taste delicious intense to garlic. This is due to the fact that the garlic is fried in oil in the pot and then made into a puree with the potatoes. This easy trick gives this dish such a delicious taste!
Stuffed Peppers – Mashed Bean PotatoesCourse: Quinoa, Curries & Co., Rezepte
1/2 cup black beans
5 garlic cloves
4 large potatoes
Olive oil for frying
2 red peppers
100 ml vegetable milk
Salt & Pepper
fennel and watercress for dressing
- To begin, soak the black beans in water for 3 hours and rinse again and again. Then boil in water for 30 minutes. Dice the potatoes and boil them in salted water for 20 minutes until they are soft. Save 1 cup of the potato water for further processing of the potatoes.
- Peel the garlic cloves and fry them in a pan with 3 tbsp. olive oil and salt until golden brown. In the meantime, cut the peppers in half and roast them a little on both sides in a pan with a little olive oil.
- Add the cooked potatoes and a cup of the potato water to the garlic and then mash with a potato masher to a puree. Season with salt, pepper and a little vegetable milk. Add the cooked beans.
- Lastly, fill the roasted bell pepper halves with the potato and bean puree. Serve with herbs and greens.