Mashed Potato Stuffed Bell Peppers

A Jerry James Stone Recipe


  • 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
Jump to instructions
Yields 2
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • Seriously, how gorgeous are these peppers. So many colors and flavors!
    bell peppers 1
  • Cut the tops off two bell peppers and remove the hull and the ribs.
    top cut bell pepper 1
  • 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.
    funky potato 1
  • 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.
    mashed potato stuffed bell pepper 2
  • Bake them so that the potatoes begin to brown, about 15 minutes. Enjoy!
    bell pepper brunch 1