Baked potatoes with pepper
Baked potatoes with pepper – a delicious recipe
17,63 oz of potatoes
1 bell pepper
1 tsp of mustard
1 teaspoon mustard
3,52 oz of tomato paste
These parsley-topped baked potatoes are a perfect dish for any weather – hearty, inexpensive to make, warm and filling.
Slice the cleaned potatoes. Finely chop the onion and cook it together with the the potatoes. When the onion becomes glassy, add the chopped peppers, mustard and 10,14 fl oz soup made with spices. Let it boil until the peppers get soft. When the potatoes are well cooked, add the tomato paste, salt and pepper and put it in the oven for 15 minutes. Sprinkle chopped parsley on top.
Potato is a native plant from Peru brought to Europe by conquistadors around 1536.
Due to the high starch content; the potatoes must be cooked in order to be digested. While fries are highly acidic and contain too many calories; baked potato or peeled potatoes are alkaline. Although one of the most popular dish is puree made with cow’s milk and butter associated with a steak, this combination is incorrect (because it associates proteins with carbohydrates), difficult to digest and promotes fattening. Any dairy product associated with potatoes makes it harder to assimilate. Potatoes combine properly with cereals and vegetables..
*The picture shown is for illustration purposes only.