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Potato Stuffed Peppers

Author Sandra | Sandra's Easy Cooking

Ingredients

  • 4 Bell Peppers or any on hands
  • 1/4 Tbs. Olive Oil
  • 1/2 teaspoon Salt
  • Filling:
  • 3 Large Potatoes shredded
  • 1 Yellow Onion  shredded
  • Salt to taste OR  Vegeta MSG-free seasoning to taste
  • 1 teaspoon Ground Black Pepper
  • Few Sprinkles of Chili peppers
  • 1 Tbs. Olive oil

Topping:

  • 1 tablespoon Breakstone's Sour-Cream per each half of the pepper  optional

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit

  2. Wash peppers and cut in the halves; Take all the seeds out.

  3. Sprinkle with a bit of salt and just lightly spray or oil the peppers

  4. Place in the oven and bake for 10 minutes or until you are finished with a filling.
  5. Meanwhile, peel and shred the potatoes and onion.
  6. Add salt to taste, ground black pepper, and chili peppers and oil. Mix the filling until all combined.
  7. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
  8. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 15 minutes then remove the alum. foil and continue baking uncovered on 375 degrees for 40 minutes or until potatoes are done.
  9. Serve immediately!

Recipe Notes

This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away. You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.