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Peppers stuffed with potatoes recipe

Peppers stuffed with potatoes recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Delicious peppers are stuffed with potatoes and cheese of your choice then grilled to perfection until the potatoes are crispy and the cheese has melted.

4 people made this

IngredientsServes: 4

  • 4 potatoes
  • 250g cheese of your choice, grated
  • 2 tablespoons mayonnaise
  • salt and pepper, to taste
  • 2 tablespoons oil
  • 1 onion, chopped
  • 4 peppers

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Bring a saucepan of water to the boil over a high heat. Add the potatoes and cook until just tender, about 20 minutes. Drain then allow to cool fully before grating coarsely.
  2. Combine the cheese, mayonnaise and grated potato and season to taste.
  3. Warm the oil in a frying pan over a medium heat then add the onion. Cook and stir until soft, about 4 to 6 minutes. Stir into the cheese and potato mixture.
  4. Cut each pepper into three equal sections lengthways. Fill the peppers with cheese and potato mixture and transfer to an ovenproof dish.
  5. Grill under a medium heat for 15 to 20 minutes, or until the potatoes are golden and crispy and the peppers are tender. Remove from the heat and serve immediately.

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Roasted Peppers Stuffed With Potatoes and Cheese

Antoine Augustin Parmentier, the French 18th-century pharmacist and agriculturist, was a champion of the humble spud. He campaigned for decades trying to convince his fellow Frenchmen that the potato wasn't poisonous it was the antidote to starvation. Thank goodness Europeans finally listened to Antoine and other advocates of the starchy tuber. Otherwise McDonald's may have resorted to supersizing Dahlia tubers another edible tuber, but not nearly as tasty.

Potatoes are easy to prepare, inexpensive, nutritious and delicious -- especially when enhanced with herbs. Pair this preparation with a grilled steak the potato-stuffed peppers can be made ahead of time and baked while the steak is grilling.

If meat isn’t in your diet, how about serving the potatoes with a salad featuring green beans instead lettuce? Or, since this is Top Tomato week in the Food section, a platter of home-grown, sliced tomatoes sprinkled with salt and pepper.

Servings: 4
Ingredients
Directions

Preheat the oven to 425 degrees. Have a baking pan at hand large enough to hold 8 bell pepper halves in a single layer.

Heat a small saucepan over medium heat add 1 tablespoon of the oil and the onion cook for about 5 minutes, stirring often, until the onion has begun to soften. Add the garlic, thyme and oregano cook for 1 to 2 minutes, stirring, until fragrant. Remove from the heat.

Place the cubed potatoes in a large, heavy-bottom saucepan and cover with 5 cups of cool water. Add the teaspoon of salt and stir until dissolved. Bring to a boil over high heat, then reduce the heat to medium partially cover and cook for 10 to 15 minutes, or until tender.

Drain the potatoes in a colander, then return them to the saucepan over medium-low heat. Cook for 1 to 2 minutes until dry, shaking the pan to keep them from sticking.

Remove from the heat use a potato masher to coarsely mash the potatoes. Add the milk, 1/4 cup of the oil, the onion-herb mixture, the jalapeño peppers, if desired, and the grated cheese mix well. Season with salt and pepper to taste.

Stem the bell peppers, then cut them in half from top to bottom and discard the seeds and ribs. Arrange the halves, cut sides up, in the baking pan use a little oil (about 1/2 tablespoon total) to lightly grease the edges and interior walls of the peppers, then season the insides with salt and pepper to taste. Bake for 10 minutes the peppers should slightly softened but still look firm.

Transfer the pan to the stovetop (off the heat leave the oven on) use all the potato mixture to fill the 8 pepper halves. Use the remaining tablespoon of oil to lightly drizzle the tops of stuffed peppers. Bake for about 20 minutes, or until the cheese has melted in the potato stuffing and the tops of the stuffed peppers are just golden brown.

Transfer to a platter or individual plates if the peppers' skins turn dark on the bottom or have loosened, just discard the skins.

NOTE: The herb mixture can be changed to suit your taste. Try rosemary, parsley, chives or basil.


3 potatoes, boiled and mashed
4 bell peppers, deseeded (green/red/yellow)
1 onion, finely chopped
1 tomato, finely chopped
2 tsp butter
1/2 inch ginger, grated
2 cloves garlic, finely chopped
1 tbsp salt or as per taste
1/2 tbsp black pepper
1/2 tbsp chilli powder
1/2 tbsp cumin powder
handful of coriander leaves or cilantro
shredded mozzarella (optional)

1. Steam or boil potatoes without making them mushy. Mash them with potato masher, leaving some texture. Season to taste with salt and pepper. Keep aside.

2. Cut the tops of the bell peppers and deseed them. Cook the bell peppers, uncovered in boiling water for 5 minutes, drain well or microwave them for about 3 minutes before stuffing them with the filling.

3. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 2 minutes. Next, add chopped tomato and cook for 2 minutes. Then, add salt, black pepper, cumin and chilli powder. Mix everything well. Add mashed potatoes and cilantro, stir it nicely and cook them until done on low flame.

4. Spoon the potato mixture in a capsicum till it's neck and stuff them tightly.

5. Preheat the oven to 160 C/320 F. Arrange the stuffed capsicum side by side, in one single layer onto a pre-heated baking tray by lightly brushing it with oil. If the peppers won’t stand, trim the bottom slightly to create the flat surface. Roast it for 10-12 mins, or until it's evenly cooked. If they turn soft and tender, they are done.

6. Top it with cilantro and mozzarella cheese and place it back in the oven for another 2 minutes till melted and enjoy!


18 Stuffed Veggie Appetizers

These tiny grab-and-go bites will be a hit at all your holiday parties.

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Cheddar-Bacon Stuffed Potatoes

Boil 8 baby Yukon Gold potatoes in salted water until tender, 12 to 15 minutes. Let cool slightly, then halve and scoop out the insides. Mash the potatoes with 2 tablespoons each sour cream and shredded cheddar, 1 tablespoon softened butter, 2 slices chopped cooked bacon and a pinch each of salt and pepper. Spoon the filling into the potato skins, arrange on a baking sheet and bake at 450˚ until golden, 10 minutes. Top with chopped chives.

Pizza Stuffed Mushrooms

Remove the stems from 16 large cremini mushrooms. Toss the caps with 2 tablespoons vegetable oil and season with salt and pepper. Mix 2 links hot Italian sausage (casings removed) with 1/4 cup breadcrumbs spoon into the mushrooms and arrange on a baking sheet. Dot with marinara sauce and sprinkle with shredded mozzarella. Bake at 425˚ until golden and cooked through, about 20 minutes. Top with grated parmesan and dried oregano.

Cheeseburger Stuffed Mushrooms

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Dill Havarti Stuffed Purple Potatoes

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Deviled Egg Stuffed Potatoes

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Shrimp Shumai Stuffed Mushrooms

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Samosa Stuffed Jalapeños

Pierce 1 medium russet potato in a few spots with a fork microwave, turning halfway through, until tender, 10 minutes. Let cool slightly, then peel. Sauté 1 small chopped red onion in 2 tablespoons butter in a medium skillet over medium-high heat, 5 minutes. Stir in 2 teaspoons curry powder and 1/2 teaspoon grated fresh ginger. Mash the potato with the onion mixture season with salt. Spoon the filling into 8 halved and seeded jalapeños arrange on a baking sheet. Bake at 425˚ until the jalapeños are softened, about 15 minutes. Top with yogurt (thinned with water) and tamarind chutney.

Chorizo-Rice Stuffed Baby Bell Peppers

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Pimiento Cheese Stuffed Jalapeños

Mash 6 ounces softened cream cheese with chopped string cheese, such as Good & Gather Jalapeno Mini String Cheese Bites &trade and 2 tablespoons finely chopped pimientos. Spoon the filling into 8 halved and seeded red jalapeños and arrange on a baking sheet. Sprinkle with crushed butter crackers. Bake at 375˚ until golden and the cheese is melted, 15 to 20 minutes.

Crab Stuffed Piquillo Peppers

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Antipasti Stuffed Peppadews

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Spinach and Feta Stuffed Tomatoes

Mix 1 cup thawed frozen spinach (squeezed dry) with 1/4 cup crumbled feta, 2 tablespoons each softened cream cheese and chopped dill and 1 chopped scallion season with salt and pepper. Trim the tops from 1 pint large cherry tomatoes and scoop out the insides. Cut a thin slice from the bottoms so they sit flat. Spoon the spinach filling into the tomatoes. Arrange on a baking sheet and top with crushed pita chips. Bake at 375˚ until hot, about 10 minutes.

Goat Cheese Stuffed Endive with Beets

Beat 4 ounces softened goat cheese with 1/4 cup finely chopped walnuts, 2 tablespoons heavy cream, 1 teaspoon honey and a pinch each of salt and pepper. Spread the filling on 16 endive leaves. Season with pepper. Top with finely chopped pickled beets and chopped chives.

Asiago Stuffed Onions

Trim the tops from 16 peeled cipollini onions, then cut a thin slice from the root ends so they sit flat. Arrange root-end up on an oiled baking sheet. Bake at 425˚ until softened, 25 to 30 minutes. Let cool slightly, then scoop out the insides, keeping the two outer layers intact. Chop the insides and mix with 2 tablespoons each softened cream cheese, shredded asiago and crushed rosemary crackers, 1/4 teaspoon kosher salt, 2 pinches mustard powder and a few grinds of pepper. Spoon the filling into the onions and arrange on a baking sheet. Sprinkle with more cheese and crushed crackers. Bake until hot, 10 minutes. Top with chopped chives.

Tabbouleh Stuffed Tomatoes

Mix 3/4 cup cooked bulgur wheat with 1/4 cup each chopped parsley and finely chopped cucumber, 2 tablespoons toasted pine nuts, 1 grated small garlic clove and 1 tablespoon each olive oil and lemon juice season with salt and pepper. Trim the tops from 1 pint large cherry tomatoes and scoop out the insides. Cut a thin slice from the bottoms so they sit flat. Spoon the tabbouleh into the tomatoes.


Ingredients

  • Veggies –Onions and carrots. Shred both!
  • Bell peppers –You can use whatever color you like! Some varieties are sweeter, some are sharper, it’s up to you to choose your favorites. I actually used Hungarian sweet peppers in this recipe because I found them at the grocery store and I actually prefer these for stuffing, because they’re a bit thinner than your usual bell pepper. However, use which ever pepper you like or have.
  • Beef –Ground beef is what I used today but I included a section below that lists other protein options.
  • Broth –Low sodium chicken broth to control the sodium content of our dish.
  • Rice –Uncooked is key! It will absorb all that delicious sauce that we’re going to be combining in our little peppers and be super flavorful.
  • Garlic –Use as much or little as you like.
  • Tomato –We’re using both tomato paste and tomato sauce for all that earthy, acidic flavor.
  • Spices –Just Italian seasoning – that’s all you need!
  • Seasoning –Salt and pepper to taste.

Robbie Montgomery: Stuffed Bell Peppers Recipe Directions

  1. Preheat oven to 400 F.
  2. Slice bell peppers in half and clean them out.
  3. Set halved peppers aside on a baking sheet.
  4. In a mixing bowl, combine beef with diced onions, diced peppers, cracker crumbs, onion soup mix, flour, and eggs.
  5. Divide beef mix to fill peppers on baking sheet. Add a little water to the pan to keep the peppers from sticking!
  6. Bake for 30 minutes in the oven.
  7. While baking, combine tomato sauce, sugar, salt, and pepper in a bowl.
  8. Remove peppers from oven and spoon tomato sauce mixture on top of the meat. Save a little sauce to baste at the end.
  9. Return peppers to oven for 15 minutes or until fully cooked.
  10. Baste if needed before serving.

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How to Make Oven Roasted Potatoes & Peppers

Preheat the oven to 450 Degrees F. Spray a large baking sheet with nonstick cooking spray.

Add the potatoes to a large bowl along with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 of the teaspoon pepper. Toss to combine and pour onto a baking sheet, leaving enough room in the middle for the peppers and onions.

Add the peppers and onions to the bowl along with the remaining olive oil, salt, and pepper. Toss to combine and pour onto the center of the baking sheet.


Start Cooking

Prepare the Stuffed Peppers

Add canola oil to bottom of slow cooker and place potatoes on top.

In a bowl, place rice with raw meat and one teaspoon garlic, and a pinch each of salt and pepper. Combine until completely mixed.

Spoon rice mixture into vegetables. Place the stuffed vegetables on top of the potatoes.

Fill slow cooker with can of tomato sauce and extra jar of water (should come about an inch below vegetables). Place on lid and cook on high for five to six hours.


Grilled Twice Baked Potato Stuffed Peppers


Are you looking for a fun, delicious, and DIFFERENT side to add to your summer barbecue? Do I have the recipe for you!!

I’ve been making these for years, but thought they were probably a little too labor intensive to share on Southern Bite. I made them a few weeks ago and was reminded of just how amazingly delicious they were and decided I just had to share them. And the truth is… they’re really not that much work. Sure, they take a little time, but they are difficult at all.

Just imagine the cheesy, bacony goodness of a twice baked potato stuffed into a flavorful bell pepper that then gets grilled to add that smoky flavor! They’re seriously amazing.

I love using Borden® Triple Cheddar Shredded Cheese in these. For generations creamy, delicious Borden® Cheese has been crafted with high-quality, wholesome ingredients and the same genuine love and care that you find on American, family-owned farms. That’s because Borden® Cheese is brought to you by more than 8,000 family farms across the US. And I love doing everything I can to support those family-owned farms.

I also like using a variety of colors of bell peppers for this just because the varying colors are pretty. Feel free to use whatever you like best. Did you know that green, yellow, orange, and red peppers are all from the same plant? They are! The color variation is just based on how ripe the pepper is. They start green and have more of a bitter flavor. Next, they ripen to yellow, orange, then red. With each color they lose more bitterness and get a little sweeter, therefore the red peppers are the sweetest and least bitter. You’ll find the colored peppers a bit more expensive in the grocery store because they have to stay on the plant longer and take more water and care than the young, green peppers. See… you learn something new every day!

Regardless of the color, I just know y’all are going to love these. They’re the absolute perfect side to add some excitement to your summer barbecue… and they look cool too!


If you don’t have a grill, don’t fret! These can absolutely be finished off in the oven. You’ll miss out on that smoky grilled flavor, but they’ll still be ridicuously delicious! Just bake them at 350°F for about 20 minutes or until the potato filling is heated through and the peppers are soft.



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