Mashed Potato-Stuffed Bell Peppers

Submitted by Moody

"I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken..."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 large bell peppers
• 1⁄2 cup red onion, finely chopped
• 1⁄2 cup red pepper, finely chopped
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 1⁄4 cup fresh chives, chopped finely
• 2 cups mashed potatoes
• 2 cups tomato sauce

directions

1. Pre-heat oven to 350 degrees.
2. Slice the tops off the peppers, just below the stem, to make a cup.
3. Seed them,& remove the spines.
4. Gently parboil peppers for about 5 minutes, remove& drain upside down.
5. Saute onion& red pepper in oil until onions are soft.
6. Add salt& pepper, chives,& mix into the mashed potatoes.
7. Stuff the peppers.
8. Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
9. Bake at 350 degrees, covered, about 20 minutes.
10. Uncover,& bake 5 minutes longer.
11. Serve hot.

Reviews

[Jellyqueen]

Wonderfull recipe. I love bell peppers and mashed potatoes, so this recipe is just right for me. The only thing I am going to do different next time is make some real bacon bits and sprinkle on top before serving. Thanks for the recipe, it is definately a keeper.

 

[Lucky in Bayview]

We really liked these! I thought they would need cheese and seasoning in the tomato sauce but the recipe was perfect as written. I didn't have any chives so I substituted parsley. Thanks for sharing the keeper recipe!

 

[Kasey Coff]

Colorful and delicious, and something different from the usual rice/grain mixtures used to stuff peppers. I cut the potatoes into very small dice (3/8"? - SMALL) and steamed them lightly a few minutes before using them. I haven't tried these with plain mashed potatoes, as I didn't want to take a chance they might be too thick or "gummy." The second time I made these, I used Ragu's "Light White" Alfredo-style sauce instead of red tomato sauce. Really good, also cuts the calories some! For serving, I spooned some of the sauce over the peppers. Only reason this recipe didn't get five stars is I reserve "fives" for the truly outstanding, unique dishes. This isn't necessarily all that special - but it's certainly a treat in the stuffed pepper genre. p.s. Be careful not to parboil the peppers too long. They may not need to be boiled at all, if you like them with a bit of texture; I prefer mine more cooked and easier to cut. But take it from me, it IS possible to boil them a little too long and have them overcooked and limp. Not that I'd know from experience or anything! ;-D