Stuffed Baby Peppers
These stuffed baby peppers are a delightful combination of cheesy, creamy mashed potatoes with a hint of chives, all nestled inside vibrant baby peppers. Baked until tender, these little bites make for a tasty appetizer or side dish. Enjoy them warm out of the oven or chilled for a refreshing snack.
— Constant Cookbook
Ingredients
- 8 red or yellow baby peppers
- 2 large potatoes, boiled and mashed
- 85g/3oz provolone cheese
- 4 tbsp freshly grated parmesan
- 1 egg
- 3 tbsp finely chopped chives
- , for drizzling olive oil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh
- Mix together the mashed potatoes, provolone, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately with a good green salad. They are also delicious eaten cold.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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