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Name: Peppers Stuffed with Herbed Potatoes and Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Butter melted; 3 c Hot mashed potatoes; 1 c Cheddar Cheese grated; 6 md Square shaped peppers; 1 ts Yellow asafoetida powder; 1 1/2 ts Salt; 1 ts Dried dill (or try dill; 1 ts Paprika, sweet; 1 ts Dried basil (optional); Boiling water; 3 tb Minced fresh coriander (or

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INGREDIENTS

1/2 c Butter ; melted
3 c Hot mashed potatoes
1 c Cheddar Cheese ; grated
6 md Square shaped peppers
1 ts Yellow asafoetida powder
1 1/2 ts Salt
1 ts Dried dill (or try dill
1 ts Paprika, sweet
1 ts Dried basil (optional)
Boiling water
3 tb Minced fresh coriander (or

INSTRUCTIONS

1. Carefully slice a lid off each pepper and with a small serrated knife cut away the center piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the membranes and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and drain upside down. 2. Pour 4 Tbs. of the melted butter into a saucepan and over low heat; saute the asafoetida for a few moments. Add the dill, paprika, salt, basil, and coriander. Stir and remove from the heat. 3. Place the mashed potatoes, three-quarters of the grated cheese, and the herbed butter in a bowl and mix until smooth. 4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with reserved butter and bake in a preheated oven at 355 F for 30 to 40 minutes or until the peppers are tender and lightly browned. Great Vegetarian Dishes by Kurma dasa Note: Asafoetida is a yellow powder spice found in Indian grocery stores. Posted to Recipe Archive - 01 Dec 96 submitted by: eep@tampa.mindspring.com Date: Sun, 1 Dec 96 0:29:47 EST

NOTES

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Peppers Stuffed with Herbed Potatoes and Cheese

1/2 c Butter melted
3 c Hot mashed potatoes
1 c Cheddar Cheese grated
6 md Square shaped peppers
1 ts Yellow asafoetida powder
1 1/2 ts Salt
1 ts Dried dill (or try dill
1 ts Paprika, sweet
1 ts Dried basil (optional)
 Boiling water
3 tb Minced fresh coriander (or

1. Carefully slice a lid off each pepper and with a small serrated knife  cut away the center piece of each lid, leaving only edible flesh. Put the  lids aside. Scoop out all the membranes and seeds and wash the peppers  thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and  drain upside down.    2. Pour 4 Tbs. of the melted butter into a saucepan and over low heat;  saute the asafoetida for a few moments. Add the dill, paprika, salt, basil,  and coriander. Stir and remove from the heat.    3. Place the mashed potatoes, three-quarters of the grated cheese, and the  herbed butter in a bowl and mix until smooth.    4. Stuff all the peppers with the herbed potato and sprinkle the reserved  cheese on top. Replace the cored lids. Place in a baking dish, brush with  reserved butter and bake in a preheated oven at 355 F for 30 to 40 minutes  or until the peppers are tender and lightly browned.    Great Vegetarian Dishes by Kurma dasa    Note: Asafoetida is a yellow powder spice found in Indian grocery stores.    Posted to Recipe Archive - 01 Dec 96    submitted by: eep@tampa.mindspring.com    Date: Sun, 1 Dec 96 0:29:47 EST

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Nutrition

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Serving Size: 1 Stuffed pe (40g)
Recipe Makes: 6 Stuffed pe

Calories: 216
Calories from Fat: 195 (90%)

Amt Per Serving		% DV

	Total Fat 21.7g	29 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 0.8g
Cholesterol 60.4mg		19 %
Sodium 226.7mg		8 %
Potassium 50.1mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.9g
Protein 5.1g		7 %
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.

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Calories per serving: 216

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