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🍽️ Stuffed young potatoes with paprika-tomato salsa

280 kcal · 30 min · 4 servings

Ingredients

• 800 g small new potatoes
• salt
• 1 tsp cumin seeds
• 400 g tomatoes
• 1 small red onion
• 4 garlic cloves
• 100 g red bell peppers
• 100 g yellow bell peppers
• 4 tbsp olive oil
• 4 tbsp parsley
• 1 lime (juice)
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the young potatoes under running water.
2. 2. Place the potatoes and cumin seeds in a pot with salted water.
3. 3. Cook the potatoes until tender for 20 to 25 minutes (time depends on potato size).
4. 4. Score the bottom of the tomatoes with a cross-shaped cut.
5. 5. Pour boiling water over the tomatoes.
6. 6. Peel the skin off the tomatoes.
7. 7. Halve the tomatoes and remove the seeds.
8. 8. Dice the tomato flesh into small pieces.
9. 9. Peel the onion and the garlic clove.
10. 10. Finely dice the onion and garlic.
11. 11. Wash the bell peppers.
12. 12. Halve the bell peppers and remove the seeds and white membranes.
13. 13. Finely dice the bell pepper flesh.
14. 14. Heat the olive oil in a small pot.
15. 15. Sauté the onions and garlic in the oil until translucent.
16. 16. Add the diced bell pepper and tomatoes.
17. 17. Cook the mixture over low heat for 5 to 10 minutes.
18. 18. Drain the cooked potatoes.
19. 19. Cut off the ends on both sides of the potatoes.
20. 20. Slightly hollow out the center of the potatoes.
21. 21. Fill the potatoes with the paprika-tomato mixture.
22. 22. Sprinkle the stuffed potatoes with chopped parsley.
23. 23. Serve the potatoes warm.

Nutrition per serving

• kcal: 280
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 38 g