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🍽️ Pepper-Potato Stew

456 kcal · 30 min · 4 servings

Pepper-Potato Stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the peppers in half.
  2. 2. Remove the seeds and white membranes from the inside.
  3. 3. Wash the pepper halves thoroughly.
  4. 4. Line a baking sheet with parchment paper or aluminum foil.
  5. 5. Place the pepper halves skin-side up on the sheet.
  6. 6. Brush the peppers lightly with oil.
  7. 7. Preheat the oven to 225 degrees (convection: 200 degrees / gas: level 4).
  8. 8. Bake the peppers for 15 to 20 minutes.
  9. 9. Remove the peppers from the oven when the skin forms dark blisters.
  10. 10. Let the peppers cool down briefly.
  11. 11. Peel the skin off the peppers.
  12. 12. Cut the pepper flesh into bite-sized pieces.
  13. 13. Wash the potatoes thoroughly.
  14. 14. Boil the potatoes in salted water for about 25 minutes.
  15. 15. Heat 2 tablespoons of olive oil in a pan.
  16. 16. Peel the onions and garlic cloves.
  17. 17. Chop the onions and garlic roughly.
  18. 18. Sauté the onion and garlic vegetables in the hot oil.
  19. 19. Rinse the chili peppers.
  20. 20. Pat the chili peppers dry with a cloth.
  21. 21. Add the whole chili peppers to the pan.
  22. 22. Remove the chili peppers from the pan.
  23. 23. Set the chili peppers aside.
  24. 24. Add the pureed tomatoes to the pan.
  25. 25. Add the prepared pepper pieces to the pan.
  26. 26. Sauté the tomatoes and peppers briefly.
  27. 27. Puree the mixture finely using a hand blender.
  28. 28. Season the sauce with salt and pepper.
  29. 29. Return the reserved chili peppers to the sauce.
  30. 30. Trim the spring onions.
  31. 31. Wash the spring onions.
  32. 32. Fry the spring onions briefly in the remaining oil on all sides.
  33. 33. Drain the cooking water from the potatoes.
  34. 34. Peel the boiled potatoes.
  35. 35. Arrange the potatoes, sauce, and spring onions together on plates.
  36. 36. Serve the stew.

Nutrition per serving