Stuffed Peppers

You've probably cooked - and definitely ate - stuffed peppers at least once in your life. But in the variants we know, there is always rice and often meat. And here - meat with potatoes and spice paste! It turns out very original, satisfying, aromatic and tasty. Depending on your love of spicy, you can stuff only chili peppers, or only bell peppers, or mix the two.

Ingredients

• 10 large sweet peppers of different colors or 20-25 large chili peppers
• 300 g medium fat minced beef
• 5 medium potatoes
• 2-5 small hot red chili peppers
• 2 large shallots
• 4 cloves of garlic
• 2-3 eggs
• 20 g cashew oil
• 1 tsp coriander seed
• salt
• freshly ground black pepper
• vegetable oil for deep fat, if necessary

Directions

1. Peel the potatoes, cut into quarters, cover with boiling water and cook until soft, about 20 minutes. Drain the water, crush the hot potatoes into a thick puree.
2. Peel and finely chop the shallots, garlic and small chili peppers. Chop the nuts. Combine the nuts, garlic, shallots, chili, and coriander in a mortar or blender. Add salt, grind into a homogeneous paste.
3. In a wok or large skillet, heat a couple of tablespoons of vegetable oil and sauté the spicy paste over medium heat, stirring frequently, until a strong aroma appears, about 2 minutes.
4. Add minced meat to the pasta, increase the heat and fry, breaking the minced meat lumps with a spoon or fork, until the color changes, 3-4 minutes. Remove from heat, add mashed potatoes and stir. Cool it down.
5. Beat 1 egg and add to the meat and potatoes mixture. Stir until smooth, salt and pepper.
6. Cut the sweet peppers in half lengthwise, cut the core with the seeds, trying to preserve the stalk. Cut large chili peppers lengthwise without cutting completely, remove the seeds.
7. Beat the second egg and brush the inside of the peppers with a brush. Stuff the peppers with the potato and meat filling. Brush with a beaten egg (adding a third if necessary) to the filling and pepper slices.
8. Then you can bake the peppers in an oven preheated to 190 ° C for 20-30 minutes. or deep-fry at 150 ° C. In both cases, the surface of the filling should turn golden brown. After deep-frying, place the peppers on crumpled paper towels for a couple of minutes to drain the excess liquid. Serve the baked in the oven right away.