Peruvian Peppers

• 1 lb. potatoes, peeled, parboiled and diced
• 8 oz. raw minced beef
• 2

Prepare vegetables and fry potatoes until golden. Brown the mince, add onions and cook till soft. Stir in tomato purée, tomatoes, stock and bayleaf. Simmer for 10 minutes. Remove bayleaf, add potatoes, salt and pepper. Fill peppers with mixture and bake for 30 minutes.