Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Stuffed peppers

Mas­hed pota­toes with a dif­fe­rence! The­se stuf­fed pep­pers not only look good, they tas­te even bet­ter. Enjoy­ed with a green salad, they make a deli­cious, fat-free meal. 

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Ingre­di­ents for 6 pep­per hal­ves:

  • 1kg pota­toes, pee­led and diced
  • 1.5 tsp Oni­on powder
  • 1 teas­poon Gar­lic powder
  • 1/2 tsp Papri­ka powder
  • 2 tab­les­poons fine­ly chop­ped pars­ley; more for garnish
  • 2 tab­les­poons fine­ly chop­ped chi­ves; more for garnish
  • 1 tbsp lemon juice
  • 3 yel­low, red or oran­ge peppers


Pre­heat the oven to 200°C.

Steam the diced pota­toes in a pot with a steam attach­ment for about 10 minu­tes until they are soft. Remo­ve from the pot and let cool.

Then put the pota­toes in a lar­ge bowl or pot. Add oni­on pow­der, gar­lic pow­der, papri­ka, chop­ped pars­ley, chop­ped chi­ves and lemon juice. Mix with a pota­to mas­her until smooth. If the pota­toes are very dry, may­be add a few tab­les­poons of water.

Hal­ve the pep­pers and remo­ve the seeds and core. Place the pep­per hal­ves on a bak­ing sheet lined with bak­ing paper. Divi­de the mas­hed pota­toes into hal­ves. Bake in the oven for 20 to 25 minu­tes, until brow­ned on top. Remo­ve and ser­ve. Gar­nish with chop­ped pars­ley and chives.

Bon appe­tit!


Pho­tos: Maar­ja Urb

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Picture of Astrid Späth
Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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