🥔 Stuffed Chipotle Potato Bowl with Crinkle-cut Peppers

Name: Stuffed Chipotle Potato Bowl with Crinkle-cut Peppers
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Medium potatoes; 300 g Spanish bell peppers (red and yellow); 150 g Onion; 200 g Cooking (desalted); 100 g Heated cheese (Gouda or Emmental); 2 EL Olive oil; 1 TL Paprika powder (sweet); nach Bedarf Salt and black pepper

485 kcal · 35 min · 4 servings

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Ingredients

600 g Medium potatoes
300 g Spanish bell peppers (red and yellow)
150 g Onion
200 g Cooking (desalted)
100 g Heated cheese (Gouda or Emmental)
2 EL Olive oil
1 TL Paprika powder (sweet)
nach Bedarf Salt and black pepper

Instructions

1. Wash the potatoes and pierce them several times with a fork. Bake them in a preheated oven at 200 °C for 45 minutes until soft. *Note: No waiting time for the next step, as they are prepared simultaneously.*
2. In the meantime, slice the peppers and onion into thin strips. Heat the olive oil in a large frying pan over medium heat. Stir the onions for 3 minutes until transparent, and add the peppers. Cook everything for a further 7 minutes until the peppers are soft. Season with salt and pepper to taste.
3. Remove the potatoes from the oven and carefully split them open lengthwise. Fill half of the potato halves with the pepper-onion mixture. Sprinkle with the grated cheese and paprika powder.
4. Place the stuffed potatoes back on a baking sheet and bake them for 5 minutes in the oven until the cheese is melted and golden brown.

Nutrition per serving

kcal: 485
Protein: 22 g · Fett/Fat: 24 g · Carbs: 52 g