I like stuffed peppers, but I really love Potato Stuffed Peppers.
That being said, I am making them often during summertime. This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.
Well, if you ask me, it is really an amazing side dish.
It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.
In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.
Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.
It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.
We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.
I am glad to say that my kids really enjoy dishes that I grew up with as well. Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.
Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance for your love and support!
- 4 Bell Peppers
- 1/2 teaspoon salt
- 2 Large Potatoes shredded, about 1 1/2 pound
- 1 Yellow Onion shredded
- Salt to taste OR Vegeta MSG-free seasoning to taste
- 1 teaspoon Ground Black Pepper
- Few Sprinkles of Chili peppers
- 2 tablespoons Olive oil
- 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
- Preheat the oven to 375 degrees Fahrenheit
- Wash peppers and cut in the halves; Take all the seeds out.
- Sprinkle with a bit of salt and just lightly spray or oil the peppers
- Place in the oven and bake for 10 minutes or until you are finished with a filling.
- Meanwhile, peel and shred the potatoes and onion.
- Add salt to taste, ground black pepper, and chili peppers and oil. Mix the filling until all combined.
- Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
- 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.
- Serve immediately!
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.