Potato stuffed peppers: now let’s see how easily you can take two common ingredients and transform them into a delicious, one-pan, vegetarian meal that will make even the most stubborn of meat eaters pant for more.
Potato stuffed peppers is a second recipe of this type on the blog (remember the first stuffed peppers?). I’ve decided to include it anyway because this one is a little bit different, and dare I say, even tastier than before.
Instead of grating potatoes, this time around we cube them, stuff the peppers with it, and bake. Fifteen minutes before the end of baking, we take the peppers out and add heavy cream. The result are the most succulent potato stuffed peppers you’ve ever tried in your life. And if you haven’t tried any, this is your opportunity to do so.
As I’ve mentioned in the previous recipe, potato stuffed peppers are the type of meal that will make you ask yourself why you didn’t think of it. Well now you don’t have to. It’s here for your consumption.
Today’s recipe is by Samir Hajdarević.
- 2 pounds bell peppers (small)
- 2 pounds potatoes
- 2 tablespoons parsley
- 1 teaspoon seasoned salt
- 1 cup heavy cream
- Wash and core peppers.
- Peel, wash and dice potatoes into small cubes and transfer into a bowl. Add 2-3 tablespoons of oil, parsley, seasoned salt and 2-3 tablespoons of heavy cream. Mix well.
- Take a baking pan and generously oil on all sides. Heat oven to 430F.
- Stuff peppers with potato and spice mix. Layer them into the baking pan, and cover with a light film of oil. If there is more stuffing left over, pour it into the baking pan in between peppers. Add one cup of water to the pan and place in the oven.
- After 15 minutes, lower heat down to 390F, and turn the peppers around if they're blushing too much.
- About 30 minutes after placing the pan in the oven, take it out and add the remaining heavy cream to the pan. Mix well, and turn peppers around if necessary. Return to the oven for another 15-20 minutes. (Taste the potatoes to check whether they're done.)