Best Potato Stuffed Peppers Recipes

BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS

Steps:

• Preheat the oven to 400ºF.
• In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and two thirds of the garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
• In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
• In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
• Stand the bell peppers upright in a baking dish. Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture. Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.

POTATO-STUFFED PEPPERS

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.

MASHED POTATO-STUFFED BELL PEPPERS

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 POBLANO PEPPERS #SP5

Steps:

• Preheat oven to 425 degrees Farnhieght.
• Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
• Cut the peppers in half lengthwise and clean out the seeds.
• in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
• Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
• Fill the peppers with 1/2 cup of the potato mixture in each one.
• sprinkle the remaining cheese equally over the top of the peppers.
• After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

POTATO-STUFFED RED BELL PEPPERS

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.

POTATO-CRUSTED FLOUNDER STUFFED WITH FIRE-ROASTED RED PEPPERS AND CHORIZO TOPPED WITH ROASTED TOMATO SAUCE

Steps:

• To make the tomato sauce: Preheat oven to 475 degrees F.
• Cut the tomatoes into wedges and put in a small bowl. Add the oil and balsamic vinegar, and then season with the salt and pepper.
• Place the tomatoes on a rack, and then place the rack on a sheet pan. Roast for 30 to 45 minutes until the edges brown well and the tomatoes become very soft.
• Put the tomatoes and all juices in a sieve and drain over a small pot. This should remove the skin and seeds and leave you with a thin tomato sauce. Bring the sauce to a simmer and reduce until the sauce is a medium thickness, about 5 minutes. Stir in the butter. Add the salt and pepper, to taste, and keep warm.
• To make the stuffing: In a large saute pan, add the olive oil, then chorizo, and let it cook for about 2 minutes. Add the onion and garlic, and saute on medium heat until the onions are soft, about 2 or 3 minutes. Add the oregano and bay leaf and cook another 2 minutes, until you can smell the herbs cooking. Add the diced bell peppers and sherry and let simmer 1 minute. Turn off heat. Fold in the bread crumbs until all liquid has been absorbed. Season with salt and pepper, to taste, and set aside.
• To make the potato crust: Using an Asian turning mandoline or a vegetable peeler, peel long thin strings of potato. Put the potato strings in a small bowl. Season with salt and pepper and add the cornstarch. Mix with a spoon until well blended and set aside.
• To stuff and crust the fish: Preheat oven to 375 degrees F.
• Lay out the fillets flat on a work surface and season with salt and pepper. Place a golf-ball sized piece of stuffing in the center of 1 fillet. Lay another fillet over the stuffing and press softly to distribute the stuffing. Take a small handful of the stringed potato mixture and lay it over the top fillet, leaving only 1/4-inch uncovered around the edges. Press down lightly. Repeat process with remaining fillets.
• Heat a large nonstick, oven-proof saute pan and melt the butter. Place the flounder in the pan, potato-side down, and fry until golden brown, about 5 minutes. Carefully flip over stuffed flounder and place pan in oven for 9 to 12 minutes, or until fish is cooked through.
• Remove the fish from the oven. Ladle 2 ounces of tomato sauce onto the plate. Lay the stuffed flounder over the sauce and serve with a vegetable, such as sauteed spinach.

BEEFY POTATO-STUFFED PEPPERS

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
• Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
• Bake 35 to 40 min. or until filling is heated through and peppers are tender.

TOFU & POTATO STUFFED BELL PEPPERS IN A SPICY INDIAN SAUCE

Steps:

• Wash the bell peppers.
• Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
• For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
• Add paneer.
• Fry well for sometime.
• Add the boiled and mashed potatoes and greenpeas.
• Mix well.
• Add salt.
• Stuff the mixture inside the bell peppers.
• Bake them in an oven or shallow fry till fried and tender.
• Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
• Add ghee.
• Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
• Add salt and baked bell peppers.
• Boil well for 5 minutes.
• Top with cream and corriander leaves and serve immediately.

POTATO-STUFFED GREEN BELL PEPPERS

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.

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- AND BROCCOLI-STUFFED PEPPERS

Steps:

• Heat oven to 375°F.
• Microwave potatoes as directed on package. Meanwhile, cut peppers lengthwise in half; remove and discard membranes and seeds.
• Place potatoes in medium bowl. Add 1 Tbsp. butter and milk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
• Microwave broccoli as directed on package. Add to potatoes along with the cheese; mix well. Spoon into peppers. Cut remaining butter into small pieces; place over potato mixture. Top with onions.
• Bake 25 to 30 min. or until heated through.