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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 206 (47%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 75mg||23 %|
|Sodium 376.8mg||13 %|
|Potassium 1313.8mg||35 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 40.6g|
|Protein 14.6g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 436
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