Potato Stuffed Bell Peppers Recipes

Steps:

• Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.

Steps:

• Preheat oven to 350 degrees.
• Slice away pepper tops below stems.
• Remove seeds and interior spines.
• Gently parboil peppers about 5 minutes.
• Drain upside down.
• Set peppers aside. Saute onions and red pepper until soft. Add seasonings and mix well into mashed potatoes.
• Carefully stuff peppers, set them in a deep- sided baking dish.
• Pour tomato sauce around base of peppers.
• Bake at 350 degrees for about 20 minutes covered.
• Uncover, and bake 5 minutes longer.
• Serve warm.

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
• Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
• Bake 35 to 40 min. or until filling is heated through and peppers are tender.

Steps:

• Pierce each potato 3-4 times with a fork and place directly on oven rack. Bake at 450 degrees for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
• Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
• Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with fork or potato masher.
• Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
• Grill peppers, covered with grill lid, over medium-high heat (350-400 degrees) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.

Steps:

• Slice a small piece off the top of each pepper and remove the seeds and white membranes.
• Place the mashed potatoes in a medium bowl. Add the lime juice, turmeric, and salt. For the Rajasic variation, also add the red chili powder. Mix well. Spoon the potato mixture into the prepared peppers until they are nearly full.
• Heat the oil in a deep saute pan over medium heat for 1 minute. Add the asafetida and fennel seeds. When the seeds start to splutter, place the stuffed peppers, top side up, in the pan. Reduce heat to low. Cover the pan and cook for 10 minutes.
• Carefully turn the peppers upside down, without allowing the stuffing to fall out. (Note: Some fennel seeds should cling to the stuffing). Continue to cook over low heat for another 5 to 8 minutes.
• Turn the peppers top side up. Test each pepper for doneness by gently pushing against the side. When the pepper is fully cooked, it will feel soft.
• When the peppers are done, remove the pan from the heat and allow them to cool slightly before serving.

Steps:

• Pre-heat oven to 350 degrees.
• Slice the tops off the peppers, just below the stem, to make a cup.
• Seed them,& remove the spines.
• Gently parboil peppers for about 5 minutes, remove& drain upside down.
• Saute onion& red pepper in oil until onions are soft.
• Add salt& pepper, chives,& mix into the mashed potatoes.
• Stuff the peppers.
• Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
• Bake at 350 degrees, covered, about 20 minutes.
• Uncover,& bake 5 minutes longer.
• Serve hot.