Bell peppers stuffed with potatoes

The recipe for bell peppers stuffed with mashed potatoes with peanuts and cumin. Stuffed peppers can be either a separate dish or a side dish, for example, for fried sea fish.

Ingredients

• Sweet pepper - 2 pcs.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Garlic - 1 clove
• Peanuts - 3 tbsp. l.
• Zira - 0.5 tsp.
• Eggs - 1 pc.
• Olive oil - 3 tbsp. l.
• Salt - 1 pinch
• Black pepper - to taste

Directions

1. Dry the peanuts in the microwave or oven. Get rid of the husk. Peel the garlic and cut into large pieces. Put peanuts, garlic and cumin in a bowl, salt a little.
2. Mash everything together into a fragrant paste. Let the small pieces of peanuts remain.
3. Fry the onions in olive oil until transparent.
4. Add the peanut-garlic paste to the onion.
5. Fry everything together for a couple of minutes.
6. Cut the potatoes into pieces and cook until tender in salted water.
7. Drain and mashed potatoes.
8. Add the contents of the pan and the egg to the mashed potatoes.
9. Stir well, season with salt and pepper to taste.
10. The bell pepper filling is ready.
11. Cut the bell peppers in half and remove the seeds.
12. Stuff with a slide each half of the pepper with mashed potatoes.
13. Sprinkle the oven dish with oil and add the stuffed peppers.
14. Bake the peppers stuffed with potatoes at a temperature of 190 degrees for 20-25 minutes, until golden brown on mashed potatoes.
15. Bon Appetit!