Stuffed Bell peppers with mashed potatoes
Stuffed Bell peppers with mashed potatoes

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed bell peppers with mashed potatoes. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Stuffed Bell peppers with mashed potatoes is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Stuffed Bell peppers with mashed potatoes is something that I have loved my whole life. They’re nice and they look wonderful.

Saute onion& red pepper in oil until onions are soft. Add salt& pepper, chives,& mix into the mashed potatoes. Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.

To get started with this recipe, we must first prepare a few components. You can have stuffed bell peppers with mashed potatoes using 23 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Bell peppers with mashed potatoes:
  1. Take Bell pepper Mixture
  2. Make ready Bell peppers
  3. Prepare Onion Chopped
  4. Prepare Garlic, Chopped
  5. Make ready Can of Black beans, drained
  6. Get Chopped tomatoes
  7. Make ready Tomato paste
  8. Prepare Vegetable stock
  9. Take Can of White beans
  10. Make ready Cooked brown Rice
  11. Prepare Cayenne pepper
  12. Take Cumin powder
  13. Get dried oregano
  14. Take Vegetable or olive oil
  15. Prepare Salt and pepper to taste
  16. Get Shredded cheddar
  17. Prepare Mashed potatoes
  18. Prepare Medium sized Potatoes
  19. Get Whole milk
  20. Take Tinge of freshly grated nutmeg
  21. Get Butter
  22. Get Floret Broccoli, if needed
  23. Take Salt and pepper to taste

Crispy tender bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option. The stuffed bell peppers also known as stuffed capsicum, are perfect for weeknight meals. You can serve them as an appetizer or as a side dish. Prepare the mashed potatoes and use a spoon to divide the mashed potato mixture among the four pepper halves.

Instructions to make Stuffed Bell peppers with mashed potatoes:
  1. For the mashed potatoes, Mash the drained and boiled potatoes until it is soft and fluffy. In a preheated sauce pan, add the butter and milk and cook until the butter melts. Add the melted butter-milk mixture gently to the mashed potatoes. When the required consistency is reached, add salt pepper and nutmeg to taste.
  2. Optional: Add the boiled broccoli to the potatoes before mashing them.
  3. Preheat the oven to 350°F, cut your bell peppers length wise and remove the seeds and ribs. Place them in a casserole dish and bake in the oven for about 15-20 minutes until the peppers are soft.
  4. For the stuffing, heat the oil in the skillet and add garlic and onions. Saute them till the onions are translucent and soft.
  5. Add the tomato paste, chopped tomatoes, dried oregano, cumin powder, salt and pepper to taste. Give them a good mix until the mixture is well coated with the spices.
  6. Add the black and white beans and give them a good stir along with the mixture. Cover the skillet and allow the mixture to cook in a medium low heat for about 20 minutes.
  7. By this time, the bell peppers would be ready and pop them out of the oven. Discard the liquid that could be seen inside the cavity of the bell peppers and allow it to cool.
  8. When the stuffing mixture has thickened, add the cooked brown rice and give it a cook mix. Allow it to cool, before adding to the bell peppers.
  9. Add the stuffing to the bell peppers, and top it with cheese. Pop them back in the oven and cook for 20-25 minutes.

Stand the bell peppers upright in a baking dish. Cut peppers in half lengthwise; do not remove the tops. Cut tops off peppers and remove seeds. Drain and rinse in cold water; invert on paper towels. In a nonstick skillet, cook beef and potato over medium heat until meat is no longer pink; drain.

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