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 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 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
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 POBLANO PEPPERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner
Provided by Rita Potter
Categories Potato
Time 40m
Yield 4 peices, 4 serving(s)
Number Of Ingredients 5
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!
BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS
Make and share this Beef, Mashed Potato Stuffed Bell Peppers W/Garlicky Bread Crumbs recipe from Food.com.
Provided by Sandylee
Categories Potato
Time 55m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 601.9, Fat 24.4, SaturatedFat 8.3, Cholesterol 58.9, Sodium 533, Carbohydrate 69, Fiber 8.3, Sugar 10.7, Protein 29
SPUD-STUFFED PEPPERS
"We don't like rice, so I created this yummy stuffed pepper recipe using fresh potatoes from my garden," relates Joyce Jandera of Hanover, Kansas.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 4-5 minutes. Drain and rinse in cold water; invert on paper towels. , In a nonstick skillet, cook beef and potato over medium heat until meat is no longer pink; drain. Stir in the chili powder, salt and pepper. Spoon into peppers. , Place in a small baking pan coated with cooking spray. Cover and bake at 350° for 35 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 487mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
POTATO-STUFFED POBLANOS REVERSE POTATO SKINS
These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
Provided by Potato Goodness
Categories Appetizers and Snacks Cheese
Time 1h12m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
- Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
- Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
- Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g
BEEFY POTATO-STUFFED PEPPERS
Well here's some stuffing with substance! Red bell peppers are stuffed and baked with a creamy mixture of ground beef, potatoes, garlic, onions and more.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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