Peppers stuffed with potato filling
Meatless stuffed peppers with just 2 main ingredients! The vegetarian world is a rich and surprising place, and the recipe we’re about to show you here is proof of that. We’ll show you how to make a hearty baked dish from potatoes and peppers that’s quick to prepare, tastes great and is indescribably healthy! All you need are some peppers, some potatoes and plenty of herbs.
Quantity: serves 3–4 people
Preparation time: 50 minutes
Degree of difficulty: Easy
To prepare you will need:
- 1 kg potatoes
- 1.5 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika powder
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onion
- 1 tablespoon lemon juice
- 3 red peppers
- salt and pepper (optional, to taste)
How to cook oven peppers?
Preheat the oven to 180-200 degrees and line a baking tray with baking paper. Then wash, peel, and chop the potatoes into larger cubes and place them in a steamer. Steam until the potatoes are soft. Transfer the potatoes to a large heatproof bowl or pot and add the seasoning and chopped parsley. Mash the potatoes with a potato masher. If necessary, add a few tablespoons of stock or water if the potato mixture is too dry.
Then cut the peppers in half and remove the seeds. Place the halves on a baking tray lined with baking paper and fill with the potato mixture. Divide the potato mixture between the peppers more or less evenly. Bake the peppers in the oven for 20-25 minutes until the filling is lightly golden brown. Sprinkle with chopped green onions and enjoy immediately.
