Potato and Herb stuffed peppers

Name: Potato and Herb stuffed peppers
Cuisine: World Cuisine, Mediterranean
Ingredients: 2 pounds potatoes peeled and diced; One tsp Onion powder; One tsp garlic powder; Half a teaspoon paprika; 2 tablespoons finally chopped parsley more for garnish; 2 tablespoons finally chopped chives more for garnish; One tablespoon lemon juice; 3 bell peppers, red, orange or yellow

5 steps

"These stuffed bell peppers look beautiful and taste even better. If you are it's better. If you're a mashed potato fan, you will likely enjoy the spun presentation of a family favorite. Serve with a fresh leafy green salad for a perfect meal." Medical Medium pg. 402

Updated at: Thu, 17 Aug 2023 05:36:06 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories225.5 kcal (11%)

Total Fat0.7 g (1%)

Carbs51.1 g (20%)

Sugars6.5 g (7%)

Protein6.6 g (13%)

Sodium21.7 mg (1%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 poundspotatoes

peeled and diced

1 tspOnion powder

1 tspgarlic powder

½ teaspoonpaprika

2 tablespoonsparsley

finally chopped, more for garnish

2 tablespoonschives

finally chopped, for garnish

1 tablespoonlemon juice

3bell peppers

red, orange or yellow

Instructions

Step 1

Preheat oven to 400ﾟF/200ﾟC.

Step 2

Add 3" of water to a medium sized pot, bring it to a boil and add a steaming basket. Place the potatoes in the basket, cover and steam for 5 to 10 minutes, until tender. Remove and cool.

Step 3

Place the potatoes in a large bowl or pot. Add The Onion powder, garlic powder, paprika, chopped parsley, chopped chives, and lemon juice. Mash until smooth using a potato masher. You may need to add a few tablespoons of water if the potatoes are very dry.

Step 4

Slice the bell peppers in half and remove the seeds and core. Place them in a baking dish. Divide the potato mash between the halves.

Step 5

Cook in the oven for 20 to 25 minutes, until browned on the top. Remove and serve. Garnish with chop parsley and chives.