Potato-Stuffed Bell Peppers

Potato-Stuffed Bell Peppers

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

Very easy side dish


2 large Russet potatoes; about 2-3 pounds
1 bulb Fresh Fennel; roughly chopped
2 Bell peppers; maybe red, green or orange
8 ounces Light sour cream
1/2 cup Gouda Cheese; shredded
1/4 cup sliced green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika

Original recipe makes 4 Servings



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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Finished product!

Before they go into the oven




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Calories Per Serving: 436 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4y ago

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