Paprika with potato bean filling

Name: Paprika with potato bean filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 1 can(s) (425 ml) black beans; 1 Garlic clove; 1 Onion; 7-10 Tbsp Tabasco; 4 red peppers; 1/2 Pot of thyme; 150 g Fresh goat cheese; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
1 can(s) (425 ml) black beans
1 Garlic clove
1 Onion
7-10 Tbsp Tabasco
4 red peppers
1/2 Pot of thyme
150 g Fresh goat cheese
7-10 Tbsp Pepper

Directions

1
Peel, wash and dice the potatoes. Heat 2 tablespoons of oil in a frying pan and fry the potatoes for about 20 minutes while turning. Season with salt
2
Pour beans into a sieve and rinse with cold water. Peel and chop garlic and onion. Heat 1 tablespoon of oil. Add onion and garlic and fry for about 5 minutes while turning until translucent. After about 3 minutes add the beans. Season with salt and Tabasco. Take out 4 tablespoons of beans. Puree the remaining beans with a blender. Add whole beans and stir in
3
Halve the peppers and/or cut off the lid, clean and wash. Remove the fried potatoes from the pan. Heat 1 tablespoon of oil in the pan and fry the bell peppers for approx. 5 minutes on all sides
4
Wash the thyme, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Season cream cheese with pepper and thyme. Mix potatoes and beans and fill the prepared peppers. Spread the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with thyme