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.
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Servings 2
Ingredients
2bell peppers
3large Baking Potatoes (about 2 ½ pounds), cubed
1cup whole milk
¼Stick unsalted butter
Salt, to taste
Pepper, to taste
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!