Potato-Stuffed Bell Peppers
Very easy side dish"I was trying to clear out my refrigerator and so went looking for a recipe to use up potatoes and bell peppers. I adjusted the recipe by adding fennel which I also had on hand as well as adjusting the cheese. Recipe is easy and can be modified to include any other ingredients you have on hand. Other veggies, such as broccoli or zuccini added to the potato mixture would be good as well." - lisacrooke
Yield: 4 Servings Ready in 45 minutes
13 people trying soon
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Potato-Stuffed Bell Peppers Preparation
Peel potatoes, cut into one inch pieces, combine with the chopped fennel and boil for approximately 20 minutes until fork tender.
Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.
Mash potato and fennel pieces into a large bowl.
Add sour cream, cheese, green onions, butter, salt and pepper and blending well with a fork or potato masher.
Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
Baked at 375 degrees for 30 minutes
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