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Baked Stuffed Peppers with Hash Browns

Aida
Savory peppers filled with a flavorful hash browns mixture baked to perfection.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Main Course, Side Dish
Cuisine Bosnian, Croatian, Kosovo, Serbian
Servings 4
Calories 741 kcal

Ingredients
 
 

  • 10-11 smaller bell peppers or European sweet peppers, sweet Italian peppers, local peppers called babure or šilje; avoid green bell peppers (bitter and sour); think the size of a woman's fist
  • 4-5 large potatoes (about 2lbs/ 900g) Russett, Yukon Gold, or similar; avoid fingerling and young potatoes; peeled
  • 2-3 carrots medium; peeled
  • 2-3 yellow onions or white; avoid red onions; peeled
  • ½ cup vegetable oil or sunflower or avocado oil; avoid olive oil
  • 2 tablespoons Vegeta or 1-2 tablespoons vegetable stock, 1 bouillon, or 1-2 tablespoons seasoned salt
  • ground pepper to taste we recommend 1 teaspoon
  • salt to taste only if you don't find Vegeta savory enough
  • ½ cup to 1 cup water
  • (Optional) 1-2 cups sour cream or thick plain yogurt such as Greek
  • (Optional) 1 teaspoon garlic powder mixed into the sour cream

Instructions
 

Prepping the Hash Brown Pepper Stuffing

  • Wash and decore the peppers. You can use a knife, or push the stem in with your thumb, and then slowly pull it out and discard. Wash out the seeds keeping the pepper intact. Repeat for all peppers.
  • In a large bowl, grate potatoes, onions and carrots. Squeeze the mixture in batches as much as you can to get all the liquid and starch out. Transfer to another bowl. Repeat (squeeze everything twice and discard the liquid).
  • Add seasonings to the stuffing. Mix everything until the ingredients integrate really well. Give the stuffing a little taste to see if the seasonings are to your liking (enough salt, pepper, etc.). Now choose which way you want to make the peppers.

Option 1 - Faster Hash Brown Peppers (Look at the Video)

  • Heat oven to 485°F/ 250°C.
  • Add 1-2 tablespoons of oil to the stuffing, and mix well once more. Stuff each pepper with several teaspoons of the stuffing, or until they are filled to the top. Transfer them to a well-oiled baking pan. Dab with oil on top, and (optionally) add ½-1 cup water to the pan. If there is more stuffing left, add it to the pan in between the peppers.
  • Bake for 25 minutes. They will blush on top. Flip them around and bake for another 25-30 minutes. Check on them a few times during baking. If they're blushing too much, lower the temperature to 430°F/ 220°C, (or even 400°F/ 200°C if your oven runs hot). You can cover them with parchment paper too, and bake a few additional minutes.

Option 2 - Tastier Hash Brown Peppers (Look at the Instruction Photos)

  • In a large frying pan heat 2 tablespoons of oil on high. Transfer ½ (or ⅓) of the stuffing and fry on one side for about 10 minutes. Don't stir. Flip to the other side and fry for another 8-10 minutes. (You can fry the stuffing to your liking, but don't overdo it as it'll still bake for another hour in the oven.) Transfer to a plate so it can cool. Repeat until you fry all the stuffing. The second (and third) batches will take less time to fry. Meanwhile, heat oven to 485°F/ 250°C.
  • Using a small teaspoon, stuff each pepper with several teaspoons of the hash brown stuffing, or until they are filled to the top. (Watch your fingers as the stuffing will be hot.) Transfer them to a well-oiled baking pan. Dab with oil on top, and (optionally) add ½-1 cup water to the pan. If there is more stuffing left, add it to the pan in between the peppers.
  • Bake for 25 minutes. They will blush on top. Flip them around and bake for another 25-30 minutes. Check on them a few times during baking. If they're blushing too much, lower the temperature to 430°F/ 220°C, (or even 400°F/ 200°C if your oven runs hot). You can cover them with parchment paper too, and bake a few additional minutes.

Serving

  • (Optional) Mix sour cream and garlic powder and pour over the peppers as you serve them.
  • Serve stuffed peppers with hash browns with bread (it's especially tasty to dip it into the fat peppers baked in). A side salad like shopska compliments them perfectly.  Consider adding a protein side. It's best to serve these on the same day they're made.
    Store the leftovers by letting them cool, cover them with foil, and transfer them to the fridge for up to 24 hours. (Discard after that period!) 
    Reheat using your preferred heating method. 

Video

Notes

  • Option 1 vs Option 2 
Both options produce tasty peppers! However, frying the stuffing a little bit (option 2) makes them tastier. (It does take an extra 15-20 minutes.) You won't go wrong with either one. 
  •  Nutrition Information
Nutrition information is an estimate and calculated without the sour cream sauce. 

Nutrition

Serving: 1of 4Calories: 741kcalCarbohydrates: 102.34gProtein: 12.94gFat: 34.89gSodium: 72mgPotassium: 2608mgFiber: 14.3gSugar: 14.7gVitamin A: 9179IUVitamin C: 411.4mgCalcium: 112mgIron: 5.4mg
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