Prep 10 mins
Cook 30 mins
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...
- 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
- Pre-heat oven to 350 degrees.
- Slice the tops off the peppers, just below the stem, to make a cup.
- Seed them,& remove the spines.
- Gently parboil peppers for about 5 minutes, remove& drain upside down.
- Saute onion& red pepper in oil until onions are soft.
- Add salt& pepper, chives,& mix into the mashed potatoes.
- Stuff the peppers.
- Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
- Bake at 350 degrees, covered, about 20 minutes.
- Uncover,& bake 5 minutes longer.
- Serve hot.
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.
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