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Method:

  • Red peppers 100 g
  • Olive oil 100 ml
  • Water 3 l
  • Onion, chopped 100 g
  • Parmesan cheese 40 g
  • Black pepper 2 g
  • Sour Cream 100 g
  • Parsley fresh, chopped 50 g
  1. Method:

    • Preheat the oven to 180ºC.
    • In a large baking tray arrange the red peppers and drizzle with olive oil.
    • Sprinkle with salt and bake for 20 minutes in the oven, until the skin looks wrinkled with dark spots.
    • Pull the tray from the oven and put the peppers in a stainless-steel bowl and cover tightly with plastic wrap for five minutes.
    • In a large cooking pot heat 30ml of olive oil.
    • Add beef pieces and cook for a few minutes until the color turns to brown. Remove the beef and set it aside.
    • Remove the seeds from the peppers and peel the skin, chop finely with the knife.
    • In a cooking pot, bring the water to a boil, add the Knorr Chicken Stock Powder.
    • Add the onion and keep it simmering for 5 minutes.
    • Then add Knorr Mashed Potato and cook it for 3 minutes, stir as needed to avoid lumps forming.
    • Add the parmesan cheese and adjust seasoning for a dish full of flavors.
    • Garnish with the chopped peppers before serving.
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