Colorful Bell Pepper Roast

Cut off the onions, sauté in olive oil. Add garlic and fry briefly, then cool. Mix onions with olive oil, minced meat, thyme, bread crumbs, 1/16 liter water, paradeis pulp and egg, season well with salt and freshly ground pepper. Cut the peppers in half and remove the seeds. Place them with the curved side up on a baking tray lined with aluminum foil. Roast in the oven at 200 °C for 12 minutes. Now remove from the tube and peel off the bell pepper skin.

Brush a large piece of aluminum foil with water, spread minced meat with a spoon in a size of about 20 x 30 cm. Place half of the bacon slices on top of the mince like a roof tile. Cut bell pepper halves lengthwise into 3 mm strips and place along one long side in the lower third of the meat plate. Sprinkle with thyme, salt and pepper. Roll up tightly (starting from the side with the peppers and place in a lightly greased roasting dish. Top with remaining bacon, pour beef broth under, and roast in oven at 200 degrees for 45 min.

Cut 6 potatoes in half and put aside. Remove peel from remaining potatoes, mash coarsely with a fork. Sauté the onions and garlic with the parsley in oil. Mix with the mashed potatoes.

Melt the butter in a frying pan. Add half of the butter to the potatoes, season with salt and freshly ground pepper. Fry the potato halves briefly in the remaining butter.

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