This recipe is part of Potatoes USA's Potato Lovers Club program. Why we love it: It’s not too often that you get to have your bowl and eat it too! This colorful and delicious recipe is a perfect complement to any meat or fish, or it’s just as good served alone.
4 bell peppers (or any on hand)
1/4 tablespoon olive oil
1/2 teaspoon salt
3 large potatoes, shredded
1 yellow onion, shredded
Salt to taste (OR vegeta MSG free, seasoning to taste)
1 teaspoon ground black pepper
Few sprinkles of chili peppers
1 tablespoon olive oil
•1 tablespoon Breakstone’s sour-cream per each half of the pepper (optional)
Prep Time: 10min | Cook Time: 50min
Preheat the oven on 375 degrees Fahrenheit. Wash peppers and cut in the halves; Take all the seeds out.
Sprinkle with a bit of salt and just lightly spray or oil them.
Place in the oven and bake for 10 minutes or until you are finished with a filling.
Meanwhile peel and shred the potatoes, and onion.
Add salt to taste, ground black pepper, chili peppers, and oil. Mix the filling until all combined.
Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
Once you’re done stuffing all the peppers, cover the baking pan with aluminum foil for the first 15 minutes then remove the aluminum foil and continue baking uncovered on 375 degrees for 40 minutes or until potatoes are done.
You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with aluminum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for additional 10 minutes.
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