The bell peppers boats with a simple and tasty potato filling are a delightful side dish to accompany your meat or fish main courses.
Making them is a piece of cake, quick to prepare, and budget-friendly as they require only a few ingredients.
For the bell peppers boats, I used mini peppers, so you can also serve them as an appetizer along with other delicacies, but they can also be made with larger peppers.
A versatile recipe on how to cook peppers, and if you want to impress your guests, I suggest other tasty recipes with this vegetable.
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 9 oz of mini bell peppers
- 14 oz of peeled potatoes
- 1/3 cup of grated Grana cheese
- 2 oz of breadcrumbs
- to taste of salt
- to taste of chives
- to taste of thyme
- to taste of marjoram
- to taste of paprika
- to taste of EVO oil
Steps
For the recipe, let’s start with the potatoes.
Peel them, wash them, cut them, and put them in a pot with water on the stove to cook.
When cooked, drain and mash them.
Add salt, Grana cheese, paprika, and mix with a fork.
After preparing the filling, let’s move to the bell peppers.
Wash them, remove the stem, cut them in half, and remove the seeds and placenta.
Season with salt.
Fill the boats with the potato filling.
Take a baking tray and grease the bottom with some EVO oil.
Place the bell pepper boats inside.
In a bowl, pour the breadcrumbs and add the spices: chives, thyme, and marjoram, mix.
Sprinkle each boat with the breadcrumb mixture using a spoon, drizzle with oil, and bake at 428°F for 25-30 minutes.
The bell peppers boats with their aroma and soft, spicy filling will captivate you at the first bite! They are also excellent at room temperature, perfect for a lunch break at work.
