Join us!  Sign in   

Potato-Stuffed Bell Peppers

Recipes »  Side Dish  »  Potatoes

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

Cuisine: AmericanMain Ingredient: Potato

(4, 1) 100% would make again (reviews)

Favorite 16 people favorited
Try Soon13 people trying soon

Potato-Stuffed Bell Peppers
Finished product! photo by lisacrooke Give a medal for this photo
  Try our free apps for iOS, Android, Kindle Fire and Windows Phone.  Check 'em out - they're free.

Verified by horikor

Servings          
Original recipe makes 4 Servings
2 largeRusset potatoes; about 2-3 pounds
1 bulbFresh Fennel; roughly chopped
2 Bell peppers; maybe red, green or orange
8 ouncesLight sour cream
1/2 cupGouda Cheese; shredded
1/4 cupsliced green onions
3 tablespoonsbutter
3/4 teaspoonsalt
1/2 teaspoonground pepper
1/4 teaspoonpaprika

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

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?

Add photo of this recipe...

  • Finished product! photo by lisacrooke lisacrooke

  • Before they go into the oven photo by lisacrooke lisacrooke

    • Calories Per Serving: 436
    Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
    Ads keep BigOven free. Remove ads with BigOven Pro
    Date My private notes
    Add notes with BigOven Pro!
    Ads keep BigOven free. Remove ads anywhere you log in with BigOven Pro

    Potato-Stuffed Bell Peppers Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    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.
    1 years, 4 months, 1 weeks, 4 days, 5 hours, 11 minutes ago

    Tags

    1. Vegetarian
    2. Meatless
    3. Bake
    4. Advance
    5. Vegetables
    6. Side Dish

    Blogger? Grab a link to this recipe


    Link type:     

    Want a link to this recipe? Just copy the text below and paste it into your blog:


    here's how it will appear in your blog:

    ×

    Share
    Recipe added by



    Hi there! Please sign in first.

    BigOven needs to know who you are in order to keep your recipes, grocery list and menu plan, and sync it with your smartphone or tablet.

    Not yet a BigOven member? Join us, save time and money!

    ×

    Ready? Let's get cooking.