Mashed Potato-Stuffed Bell Peppers |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken... Ingredients:
4 large bell peppers |
1/2 cup red onion, finely chopped |
1/2 cup red pepper, finely chopped |
2 tablespoons olive oil |
salt & freshly ground black pepper |
1/4 cup fresh chives, chopped finely |
2 cups mashed potatoes |
2 cups tomato sauce |
Directions:
1. Pre-heat oven to 350 degrees.
2. Slice the tops off the peppers, just below the stem, to make a cup.
3. Seed them,& remove the spines.
4. Gently parboil peppers for about 5 minutes, remove& drain upside down.
5. Saute onion& red pepper in oil until onions are soft.
6. Add salt& pepper, chives,& mix into the mashed potatoes.
7. Stuff the peppers.
8. Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
9. Bake at 350 degrees, covered, about 20 minutes.
10. Uncover,& bake 5 minutes longer.
11. Serve hot.
|
|