Mashed Potato Stuffed Bell Peppers
Turn weeknight dinners into a comforting delight with these Mashed Potato Stuffed Bell Peppers. This recipe combines velvety smooth mashed potatoes seasoned with garlic powder, butter, and black pepper, then loaded into vibrant bell peppers for the ultimate fusion of creamy and crisp textures. Topped with golden, melted cheddar cheese and a sprinkle of fresh parsley for a pop of color and flavor, these baked stuffed peppers are as visually stunning as they are delicious. Perfect as a hearty side dish or a vegetarian main course, this easy-to-make recipe is ready in under an hour and delivers a satisfying balance of savory goodness in every bite. Keywords: mashed potato stuffed peppers, vegetarian stuffed peppers, easy stuffed pepper recipe, bell pepper recipes, mashed potato dinner ideas.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 4 whole Medium-sized potatoes
- 2 tablespoons Butter
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Cheddar cheese, shredded
- 1 tablespoon Fresh parsley (optional, for garnish)
- 1 teaspoon Olive oil
- 0.25 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. Save the tops for optional presentation or discard them.
Brush the outside of each bell pepper lightly with olive oil and set them upright in a baking dish.
Peel and dice the potatoes into small chunks for even cooking. Place them in a pot of salted boiling water and cook for about 10-12 minutes or until tender.
Drain the potatoes and return them to the pot. Add butter, milk, salt, black pepper, and garlic powder. Mash until smooth and creamy.
Stir in 1/4 cup of the shredded cheddar cheese into the mashed potatoes until fully mixed. Taste and adjust seasonings if necessary.
Using a spoon, stuff each bell pepper with the mashed potato mixture until full. Press the mixture down gently to avoid air pockets.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the tops of the stuffed bell peppers.
Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the cheese on top is melted and slightly golden.
Remove from the oven and let the peppers cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Serve warm as a main dish or a side dish. Enjoy!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 35.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 623 mg | 48% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
