Best Sweet Peppers Stuffed With Mashed Potatoes Recipes

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.

SPUD-STUFFED PEPPERS

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.

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.

SWEET PEPPERS STUFFED WITH MASHED POTATOES

Steps:

• Take small peppers of different colours, preferably of similar size and as far as possible with even sides and not too many bulges and corners. Wash and clean well, set aside to dry. You could make it with only capsicum or peppers of a single colour too. Potatoes for the filling: Boil them well, peel and mash so there are no lumps. Add a little salt (there will be some salt in the gravy, but you need some for the Peppers, maybe slightly lesser than normal. Mix some finely chopped onions, coriander leaves and green chillies into the potato mash. Keep a little of the mash aside for the gravy and divide the balance into portions according to number of peppers/ capsicums used. Carefully cut away the tops of each capsicum without damaging the same. Deseed. Stuff with the mash, replace tops and if you have toothpicks, use them to clip the top to the stuffed veggie. otherwise just replace the tops carefully. Lightly coat/ spray the peppers with oil and grill. I prefer the fried taste, so I grill / microwave for 10 mins to help it cook, then deep fry. If you don't want to fry it, then grill till done, the skin starts changing colour and peeling, becomes soft. Take off before it begins to scald and burn. Fry Green chillies, onions, garam masala, Turmeric powder, chilli powder Add tomatoes.Add the mashed potato reserved for the gravy. Add Salt, keeping in mind that you have already added salt to the mash earlier. Note: you could make the stuffing with Paneer (cottage cheese ) instead of potato, using the same method as above. Fry well and mix in curd or a little paneer or some cream cheese. A little water to just cover the gravy. Let the gravy get nicely mixed and smooth but not become a paste. Seat the grilled stuffed peppers in the gravy, turn gently and cover each stuffed pepper with gravy. Cover and Cook for 5 minutes. Garnish with Dhania (coriander) leaves. Dish out and serve hot.

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.