Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 medium-sized potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 500 g minced meat
  • 1 tsp Italian herbs
  • 1 onion
  • 2 cloves garlic
  • 800 g fresh tomatoes, chopped
  • salt and pepper
  • fresh basil
  • 150 g soft herb cheese
  • 1 courgette
  • 4 sweet red peppers (various colours)
Cooking time: 25 MIN
  1. Preheat the oven at 200°C (Gas 6). Wash the potatoes and chop into bite-sized cubes. Boil the cubes in salted water for 6-10 minutes. Drain and place in a bowl.
  2. Dice the courgette.
  3. Chop the courgette into small cubes and finely chop the basil.
  4. Take a bowl and add the minced meat. Add the cubes of potato, courgette and ½ of basil and mix together. Season with pepper, salt and Italian herbs.
  5. Peel the onion and garlic, chop them finely. Fry the onion and garlic for 2 minutes on medium heat with some olive oil. Add the tomatoes passata. Season with pepper, salt and the remaining chopped basil. Leave to simmer for 5 minutes on low heat. Add the soft herb cheese and let it melt in the sauce.
  6. Halve the sweet pointed pepper, remove the seeds and fill with the mince mixture.
  7. Take an oven dish and pour in the tomato sauce. Arrange the stuffed sweet peppers on top. Drizzle with olive oil and place covered (with aluminium foil) in the oven for 15 minutes. Remove the foil and place in the oven for another 10 minutes until the pointed peppers are soft. Serve with a green salad.

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