Potato Stuffed Bell Peppers Food

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.

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.

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.

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.

MAKE THESE CROWD-PLEASING AIR FRYER STUFFED MINI PEPPERS WITH JUST 3 INGREDIENTS

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C). Cut each pepper in half lengthwise, and remove seeds and stem.
• Slice prosciutto into pieces the size of pepper halves, and lay one piece in each pepper half. Spread 1 tablespoon cheese into each pepper half. If prosciutto hangs over pepper sides, fold it upward to cover cheese.
• Air fry until cheese is very warm and soft, about 5 minutes. Enjoy!

POTATO-STUFFED GRILLED BELL PEPPERS

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.