Peppers Stuffed with Potatoes and Onions

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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