I love stuffed peppers and I am making them often during summer time. This is one of those quick and easy recipes that go well with any meat or fish.
It’s a very tasty combination of potatoes, peppers, and onion, with a bit of spiciness from chili and ground black pepper.
It’s almost magical once you take the first bite, but maybe it is just my reminder of the childhood- food that I’ve enjoyed while growing up.
If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice
Potato Stuffed Peppers
- 4 Bell Peppers or any on hands
- 1/4 Tbs. Olive Oil
- 1/2 teaspoon Salt
- 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
- 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.