Peppers Stuffed with Potatoes and Onions
Recipe: #13231
July 20, 2014
Categories: Side Dishes, Onions, Peppers, Potatoes, Brunch, Fathers Day, Labor Day, Mothers Day, Thanksgiving Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Easy recipe using the short cut of hash browns instead of raw potatoes. Great flavour and attractive presentation. I make them plain and then add some BBQ sauce or ketchup just before serving. Grated cheese or sour cream added 5 minutes before finished cooking is nice addition. Exact amounts of potato & onion will vary depending on the size of your peppers. Just use the ratio of 2 cups potato, 1 cup onion. Some like to pre bake the peppers for 10-15 minutes I never do. If you like your potatoes to be golden put them under the broiler for the last 5 minutes but watch theydon't burn."
Ingredients
Nutritional
- Serving Size: 1 (401.1 g)
- Calories 335.6
- Total Fat - 6.9 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 76.2 mg
- Total Carbohydrate - 67.3 g
- Dietary Fiber - 5.1 g
- Sugars - 23.7 g
- Protein - 6.2 g
- Calcium - 60 mg
- Iron - 3 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pre-heat oven to 375f.
Step 2
Prepare your peppers and place in an oven proof casserole.
Step 3
Mix the potatoes, onions, chili powder and oil.
Step 4
Season with salt and pepper.
Step 5
Divide the mixture between the peppers.
Step 6
Cover with foil and place in preheated oven.
Step 7
Bake for 15 minutes, remove foil.
Step 8
Continue baking for a further 30 minutes or until the potatoes are done.
Step 9
If you are adding a topping put it on 5 minutes before the potatoes are finished.
Tips
No special items needed.