Mashed Potato Stuffed Bell Peppers
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
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.
Bake them so that the potatoes begin to brown, about 15 minutes.
Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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Ingredients
Directions
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.
Bake them so that the potatoes begin to brown, about 15 minutes.
Enjoy!