Potato Stuffed Green Bell Peppers Recipes

POTATO-STUFFED PEPPERS

For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Potato-Stuffed Peppers image

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.

Nutrition Facts :

Ingredients

1 package (22 ounces) frozen mashed potatoes
2 cups whole milk
2 tablespoons butter
1 envelope ranch salad dressing mix
Pepper to taste
4 medium green or red sweet peppers
1 cup shredded cheddar cheese

STUFFED GREEN PEPPERS I

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Provided by Suzanne M. Munson

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Stuffed Green Peppers I image

Steps:

Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g

Ingredients

6 green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

MASHED POTATO-STUFFED BELL PEPPERS

I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...

Provided by Moody

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Mashed Potato-Stuffed Bell Peppers image

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.

Ingredients

4 large bell peppers
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh chives, chopped finely
2 cups mashed potatoes
2 cups tomato sauce