Stuffed Peppers – Mashed Bean Potatoes

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 Potatoes

Recipe by Lorena – der vegane vanCourse: Quinoa, Curries & Co., Rezepte
Servings

2

servings
Prep time
Cooking time

1

hour 
Calorieskcal

Ingredients

  • 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

Directions

  • 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.

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