Best 10 Stuffed Bell Peppers With Garlic Mash Potatoes Recipes

MASHED POTATO-STUFFED BELL PEPPERS

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.

BEEF, MASHED POTATO STUFFED BELL PEPPERS W/GARLICKY BREAD CRUMBS

Steps:

• Preheat the oven to 400ºF.
• In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and two thirds of the garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
• In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
• In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
• Stand the bell peppers upright in a baking dish. Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture. Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

TRADITIONAL STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers. , Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender.

POTATO-STUFFED PEPPERS

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.

STUFFED BELL PEPPERS WITH GARLIC MASH POTATOE'S

Steps:

• 1. Cook 1 cup rice in 2 cups water
• 2. mix together stuffing ingredients and stuff the bell peppers. I also chop up the removed pepper tops (not stems) and add them to stuffing. Meat is put in raw.
• 3. In a large pot add jar of sauerkraut to bottom, put in stuffed peppers and then add rest of sauce ingredients
• 4. Bring to a boil, reduce to simmer and cook at simmer for 1-2 hours. Longer is better.
• 5. For potatoes, peel and dice into 1/2 inch cubes, put in pot and cover with water. Add 4 whole cloves garlic. Boil until tender.
• 6. Drain and hand mash leaving garlic cloves in pot. Mix in butter, milk, granulated garlic, salt and fresh cracked pepper.
• 7. Serve 1 pepper, with garlic mash and lots of sauce.

POTATO-STUFFED GREEN BELL PEPPERS

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.

BEEFY POTATO-STUFFED PEPPERS

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.

POTATO-STUFFED POBLANOS REVERSE POTATO SKINS

Steps:

• Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
• Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
• Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
• Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

POTATO-STUFFED RED BELL PEPPERS

Steps:

• Preheat oven to 450'.
• Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
• While potatoes are baking, Cut red peppers in half and clean insides out.
• Blanch red peppers in hot water for 5 minutes, drain and cool.
• Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
• In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
• Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
• Heat grill or oven.
• Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
• Remove from grill or oven and enjoy.