Preheat the oven on 375 degrees Fahrenheit.
Wash peppers and cut in the halves; Take all the seeds out.
Sprinkle with bit of salt and just lightly spray or oil them.
Place in the oven and bake for 10 minutes or until you are finished with a filling.
Meanwhile peel and shred the potatoes, and onion.
Add salt to taste, ground black pepper, and chili peppers and oil. Mix the filling until all combined.
Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
Once you done stuffing all the peppers, cover the baking pan with a aluminum foil for the first 15 minutes then remove the alum. foil and continue baking uncovered on 375 degrees for 40 minutes or until potatoes are done.
This can be stored in the airtight container for few days. Just reheat and eat, however it’s better if served right away.
Variations: You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for additional 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 886.6mg||31 %|
|Potassium 927.9mg||24 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 30.2g|
|Protein 4.6g||7 %|
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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: 168
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