Mashed Potato Stuffed Bell Peppers

AuthorJerry James Stone

Love, love, LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! How can I combine the two...I wonder. Oh, I know, in this wonderful Mashed Potato Stuffed Bell Pepper dish.

Ingredients

2 bell peppers

3 large Baking Potatoes (about 2 ½ pounds), cubed

1 cup whole milk

¼ Stick unsalted butter

Salt, to taste

Pepper, to taste

Yields1 Serving

Prep Time5 minsCook Time45 minsTotal Time50 mins

Instructions

Seriously, how gorgeous are these peppers. So many colors and flavors!

Cut the tops off two bell peppers and remove the hull and the ribs.

Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin.

Clean three large baking potatoes and trim them.

Simmer them over a medium high heat in salted water until they are tender and fall off a fork.

Whip the potatoes using an egg beater along with 1 cup of whole milk, 1/4 of a stick of unsalted butter and salt. I suggest you overly salt them for this recipe.

Place the peppers in a baking dish so they all stand up and stuff them.