mashed-potato-stuffed-bell-pepper

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.

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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

1

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

2

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

3

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

4

Clean three large baking potatoes and trim them.

5

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

6

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.

7

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

8

Bake them so that the potatoes begin to brown, about 15 minutes.

Enjoy!

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JerryJamesStone

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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