Potato Stuffed Peppers are a rich, flavorful dish with guaranteed success!
Easy to prepare and perfect for a tasty lunch or dinner, they resemble the classic meat-stuffed peppers or peppers with rice, but with an extra touch: the potato version includes cheeses and fragrant spices, and you can also cook them in an air fryer.
Today’s recipe is truly special and easy to make, lovely to present on the table, and especially irresistible at the first bite! Don’t forget to follow me on my social pages Facebook and Instagram.
Other pepper recipes that you might like!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.06 (Kcal)
- Carbohydrates 39.74 (g) of which sugars 6.37 (g)
- Proteins 12.99 (g)
- Fat 8.42 (g) of which saturated 3.93 (g)of which unsaturated 4.14 (g)
- Fibers 6.35 (g)
- Sodium 1,192.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bell peppers
- 1.75 lbs potatoes
- 1 egg (large)
- 1/3 cup grated Parmesan cheese
- to taste salt
- to taste parsley
- 1.75 oz bacon
How to make potato stuffed peppers
Cut the potatoes into pieces, then boil them in salted water until soft; afterwards, mash them in a bowl.
Add salt, grated Parmesan, and the egg, then mix well with a fork.
Wash the bell peppers, then cut them in half, remove the seeds and the tougher parts. Drizzle with extra virgin olive oil.
Stuff the peppers with the prepared filling, bacon, and Parmesan. Cook at 350°F for about 40 minutes. Remove from oven, add some cheese and return to the oven for 5 minutes.
Storage and tips for potato stuffed peppers
They can be stored in the fridge, well covered with plastic wrap, until the next day. You can replace Parmesan with Pecorino. For a richer filling, you can add crumbled sausage, along with diced smoked cheese; for a softer filling, add a couple of tablespoons of milk.
