Potato Stuffed Peppers

I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

Potato Stuffed Peppers

That being said, I am making them often. especially during summertime. 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.

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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.

Potato Stuffed Peppers

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.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice

Recipe

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!

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LOADED MASHED POTATO CASSEROLE

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

ROOT VEGETABLE SHEET PAN

ROASTED CAULIFLOWER AND CHEESE

EASY LYONNAISE POTATOES

Easy recipes
Yield: SERVES 4

Potato Stuffed Peppers

Prep Time: 10 minutes
Bake Time: 50 minutes
Additional Roasting Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and tasty side dish recipe

Ingredients

  • 3 to 4 Bell Peppers, sliced lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon oil

Filling:

  • 2 to 3 Large Potatoes shredded, about 1 1/2 pound
  • 1 Yellow Onion shredded, 1/4 pound
  • 1 medium-size carrot
  • Salt to taste, OR Vegeta MSG-free seasoning to taste
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons Olive oil

Topping and Garnish

  • 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
  • Few Sprinkles of Chili peppers
  • Za'atar
  • Chives

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 drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
  4. Meanwhile, peel and shred the potatoes, onion, and carrot.
  5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
  6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
  7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
  8. Serve immediately with sour cream and garnish.

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.



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