POTATO-STUFFED PEPPERS
For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
Nutrition Facts :
POTATO-STUFFED GRILLED BELL PEPPERS
Make and share this Potato-Stuffed Grilled Bell Peppers recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pierce each potato 3-4 times with a fork and place directly on oven rack. Bake at 450 degrees for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
- Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
- Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with fork or potato masher.
- Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
- Grill peppers, covered with grill lid, over medium-high heat (350-400 degrees) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.
Nutrition Facts : Calories 190.6, Fat 10.9, SaturatedFat 6.7, Cholesterol 24.6, Sodium 270.5, Carbohydrate 21.7, Fiber 3.2, Sugar 4.2, Protein 3.3
MASHED POTATO-STUFFED BELL PEPPERS
I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...
Provided by Moody
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Slice the tops off the peppers, just below the stem, to make a cup.
- Seed them,& remove the spines.
- Gently parboil peppers for about 5 minutes, remove& drain upside down.
- Saute onion& red pepper in oil until onions are soft.
- Add salt& pepper, chives,& mix into the mashed potatoes.
- Stuff the peppers.
- Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
- Bake at 350 degrees, covered, about 20 minutes.
- Uncover,& bake 5 minutes longer.
- Serve hot.
POTATO-STUFFED GRILLED BELL PEPPERS
Categories Potato
Number Of Ingredients 10
Steps:
- Pierce each potato 3-4 times with a fork, and place directly on oven rack. Bake at 450 until done. Let cool, slightly about 15 min.
- Cut bell peppers in half lengthwise, cutting through stems and keeping in tact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
- Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp blending well with a fork or potato masher. Spoon potato mixture into bell pepper halves. Sprinkle with paprika.
- Grill peppers, covered with grill lid, over medium high heat (350-400) 18 minutes or until peppers a blistered and potato mixture bubbles around edges. Serve immediately.
POTATO-STUFFED RED BELL PEPPERS
Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.
Provided by Marsha D.
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450'.
- Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
- While potatoes are baking, Cut red peppers in half and clean insides out.
- Blanch red peppers in hot water for 5 minutes, drain and cool.
- Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
- In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
- Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
- Heat grill or oven.
- Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
- Remove from grill or oven and enjoy.
Nutrition Facts : Calories 396.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 88, Sodium 591.9, Carbohydrate 24.4, Fiber 3.9, Sugar 7.4, Protein 12.4
POTATO-STUFFED GRILLED BELL PEPPERS
Steps:
- Pierce each potato 3 to 4 times with a fork, and place directly on oven rack. Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes. Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher. Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika. Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately. Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice. Grilled Stuffed Potatoes: Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.
POTATO-STUFFED GREEN BELL PEPPERS
Make and share this Potato-Stuffed Green Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Slice away pepper tops below stems.
- Remove seeds and interior spines.
- Gently parboil peppers about 5 minutes.
- Drain upside down.
- Set peppers aside. Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes.
- Carefully stuff peppers, set them in a deep- sided baking dish.
- Pour tomato sauce around base of peppers.
- Bake at 350 degrees for about 20 minutes covered.
- Uncover, and bake 5 minutes longer.
- Serve warm.
Nutrition Facts : Calories 143.2, Fat 0.7, SaturatedFat 0.2, Sodium 652.3, Carbohydrate 32.9, Fiber 6.9, Sugar 11.4, Protein 4.9
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