Potato stuffed peppers: crunchy, light green peppers, stuffed with a filling of grated potatoes, onions and spices, and then baked. The result is close to a hash brown in a pepper, prompting you to ask yourself why you didn't think of this earlier.
P.S. There is a slightly different version of these potato stuffed peppers as well. I cannot decide which one I like better. And I like nothing more than to dip my bread in them.
Potato Stuffed Peppers Recipe (Paprike Punjene Krompirom)
Ingredients
- 12 bell peppers smaller
- 2 pounds potatoes
- 2 yellow onions small to medium
- ½ cup oil
- 1-2 tablespoons seasoned salt or Vegeta
- Pepper to taste
- Sour cream
Instructions
- Heat oven to 470F.
- With your thumb, push in pepper tops leaving the pepper in tact, then take them out. Remove seeds and membranes until you're left with small cups. Wash thoroughly.
- In a large bowl peel and grate potatoes and onion. Add spices. Mix well until integrated.
- Stuff peppers and transfer into a pan. Once all peppers are stuffed, pour oil over them and place in the oven.
- Bake for 25 minutes, and when peppers start to blush, flip each one around and bake for another 25-30 minutes. If the peppers start to blush too much, cover them with foil and bake a few more minutes.
- Serve with sour cream.
Video
Notes
If the onions and potatoes are too moist when grated, squeeze the starch out of them before stuffing.
If you're going for a little more crunch, add a pinch of oil to the stuffing.
If you're going for a little more crunch, add a pinch of oil to the stuffing.
Tried this recipe?Let us know how it was!
David says
very fine, dear. Thank you. I noticed you didn't use our typical dark green pepper. Which one is this?
Aida says
You can use the typical green bell pepper, but if you can, get smaller bell peppers or sweet Italian peppers. They're a little bit lighter in color. Trader Joe's and Whole Foods carry these smaller peppers in batches, they sell them in prepackaged bags. You might want to check those out.