- 1 each red, green and yellow Bell pepper
- 1 Garlic clove
- 2 tablespoons Olive oil
- freshly ground pepper
- 1 teaspoon Oregano Leaf
- 1 Tomato
- 1 tablespoon Butter
- Frozen mirepoix blend
- 4 portions Instant mashed potato (packaged, and milk for preparing)
- 30 grams freshly grated Parmesan
Cut bell peppers into quarters, seed, rinse and cut into pieces. Peel garlic and cut into slices. Heat olive oil in a pan, add the garlic and bell peppers and sauté for 3-4 minutes. Mix in oregano and season with salt and pepper.
Rinse tomatoes and chop finely, removing the seeds. Heat butter in a pan. Add tomatoes and mirepoix and sauté briefly. Add milk and the instant potatoes and cook according to package directions. Stir in Parmesan. Arrange on plates and serve with vegetables.