Potato Stuffed Red Bell Peppers
Bring vibrant color and bold flavor to your table with these irresistible Potato Stuffed Red Bell Peppers! Perfectly tender red bell peppers are generously filled with a spiced mashed potato mixture featuring cumin, paprika, and a hint of garlic, all sautéed to perfection with caramelized onions. A touch of fresh cilantro adds a burst of freshness, while an optional layer of melty shredded cheese takes the dish to indulgent new heights. Baked until golden and aromatic, these vegetarian stuffed peppers make a hearty main course or a stunning side dish. Ready in just an hour, this recipe is easy to prepare yet sophisticated enough to impress at any dinner gathering. Whether you’re looking for a meatless Monday creation or a crowd-pleasing comfort food, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 4 medium Potatoes
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 cup Shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the red bell peppers and slice off the tops, reserving them as lids. Remove the seeds and membranes inside the peppers.
Peel and boil the potatoes in salted water until soft, about 15-20 minutes. Drain and mash them in a bowl.
Heat the olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the cumin, paprika, salt, and black pepper. Add the mashed potatoes and mix well to combine. Cook for an additional 2 minutes.
Remove the skillet from heat and stir in the chopped cilantro. If using shredded cheese, mix half of it into the potato filling.
Stuff the prepared red bell peppers with the spiced potato filling, packing it tightly. Place the reserved tops back on the peppers as lids, if desired.
Arrange the stuffed peppers upright in a baking dish. Drizzle them lightly with olive oil and cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to lightly brown. If using cheese, sprinkle the remaining cheese on top of the filling in the last 10 minutes of baking.
Remove from the oven and let the peppers rest for 5 minutes before serving.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 33.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1035 mg | 80% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5795 mg | 123% | |
*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.
