1. Peel the onion and cut into thin wedges. Wash and dry the bell peppers, remove the seeds and slice them into thin strips.

2. Heat some oil in a large pot (Dutch oven). Add the ground meat (or sausage meat) and sear in the hot oil. You want the meat to be cooked through with some nice browning. Remove from the pot and set aside.

3. If needed, add some more oil and sauté the onion for a few minutes until it is soft and slightly browned. Next, add the bell pepper strips and sauté them as well for a while until slightly softer. Next, add the Ancho Chile powder, smoked paprika powder, and cayenne pepper and mix in. Deglaze the veggies with the veggie stock, return the meat to the pot, and let everything simmer for a few minutes at a slightly reduced heat – stir frequently so nothing burns.

4. While the veggies are simmering in the pot, heat up a pan with some oil and fry the Schupfnudeln for a few minutes. You want the potato noodles to have some browning here and there.

5. Add the Schupfnudeln to the large pot, mix everything, and season with some salt and pepper to taste. Divide veggies, meat, and noodles between bowls and sprinkle with some chopped parsley.