Pasta Salad Filled Peppers and Potato Pea Cutlets (In German)   
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Pasta Salad Filled Peppers
  • 4 organic bell peppers
  • 200 grams organic durum whole wheat farafelle pasta
  • 1 tablespoon organic olive oil
  • Organic argula (or other herbs)
  • Organic peas
  • Organic seed mixture (pine nuts, pumpkin seeds, sunflower seeds, etc.)
  • Organic cherry tomatoes sliced
  • ½ teaspoon ground pepper
  • 1 teaspoon sea salt
Potato Pea Cutlets
  • Organic whole meal wheat flour
  • Organic olive oil
  • Organic potatoes
  • Organic peas
  • 1 teaspoon nutmeg
  • Ground pepper
  • 1 teaspoon sea salt
Pasta Salad Filled Peppers
Prepare filling:
  1. Boil water, add farfalle pasta, 1 teaspoon salt andolive oil until pasta is cooked, about 9 – 10 minutes. Strain it.
  2. Put boiled farfalle pasta, sliced cherry tomatoes, argula, peas, seed mixture, ground pepper and sea salt into a large bowland mix well.
Prepare bell peppers:
  1. Wash and cut at the top of bell peppers, to make an opening to stuff filling.
  2. Remove the seed to empty inside.
  3. Make Pasta Salad Filled Peppers:
  4. Put the filling inside the bell pepper and serve.

Potato Pea Cutlets
  1. Peel organic potatoes, cut into the small pieces, boil until it ‘s soft, about 20 minutes. Strain it.
  2. Pour the cooked potatoes and peas into a large bowl. Add salt, ground pepper, seasoning (optional), and nutmeg. Use mixer to mix them well.
  3. Slowly add wheat flour, mix until it becomes glutinous.
  4. Put about 1 tablespoon of the glutinous potato in your hand, coat with some flour, and flatten into flat round patties.
  5. Heat some oil in a frying pan. Fry the patties until golden brown, takes about 5-6 minutes on each side.

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