Potato Stuffed Green Bell Peppers
Give your dinner table a bold and vibrant twist with these irresistible Potato Stuffed Green Bell Peppers! Perfectly roasted bell peppers are filled to the brim with a flavor-packed mixture of spiced mashed potatoes, sautéed onions, garlic, and fresh cilantro. This vegetarian recipe pairs warm Indian-inspired spices like cumin, turmeric, and garam masala with a hint of heat from green chili, creating a filling that's as aromatic as it is delicious. Optionally top with melty cheese for an indulgent touch! Ready in under an hour, these stuffed peppers are an ideal main dish or side for any occasion. Serve them hot with a sprinkle of extra cilantro and watch your guests savor every bite.
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Recipe Information
Ingredients
- 4 pieces Green bell peppers
- 4 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 piece Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 tablespoons Vegetable oil
- 0.25 cup Cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the green bell peppers and slice off the tops. Remove the seeds and membranes inside. Set the peppers and tops aside.
Peel the potatoes, cut them into chunks, and boil them in salted water until soft (about 10-15 minutes). Drain and mash the potatoes thoroughly.
Finely chop the onion, garlic, green chili, and cilantro.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and garlic to the skillet. Sauté until the onion turns golden brown.
Stir in the chopped green chili, turmeric powder, red chili powder, and garam masala. Cook for 1-2 minutes to allow the spices to bloom.
Add the mashed potatoes to the skillet. Sprinkle with salt and mix well to combine with the spices. Cook for another 3-5 minutes, stirring occasionally.
Turn off the heat and mix in the chopped cilantro. If using cheese, stir it into the mixture at this point.
Stuff the prepared bell peppers with the potato mixture, pressing it in gently. Place the tops back on the peppers as a lid.
Arrange the stuffed peppers upright in a baking dish. If needed, use scrunched aluminum foil to help them stand upright.
Lightly drizzle some oil over the stuffed peppers. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred on the edges.
Serve hot, garnished with extra chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 29.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 676 mg | 52% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5674 mg | 121% | |
*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.
