Peppers Stuffed with Potatoes and Onions
July 20, 2014
Categories: Dinner, Lunch, Side Dishes, Vegetables, Onions, Peppers, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Thanksgiving, Weeknight Meals, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian 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."
- 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
Pre-heat oven to 375f.
Prepare your peppers and place in an oven proof casserole.
Mix the potatoes, onions, chili powder and oil.
Season with salt and pepper.
Divide the mixture between the peppers.
Cover with foil and place in preheated oven.
Bake for 15 minutes, remove foil.
Continue baking for a further 30 minutes or until the potatoes are done.
If you are adding a topping put it on 5 minutes before the potatoes are finished.
Tips & Variations
No special items needed.