Stuffed Baby Peppers

Sweet baby peppers stuffed with a cheesy mashed potato mixture, baked until tender, and served warm or cold.

Vegetarian Appetiser Potato Cheesy Peppers

Estimated Nutrition

Calories

264.2

kcal / serving

1056.8 kcal total

Carbs

18.6g

per serving

74.3 g total

Fat

15.5g

per serving

62.1 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Provolone Cheese

cut into very small cubes

tbsp

Parmesan Cheese

freshly grated vegetarian hard cheese

piece

Egg

NutsSeeds

piece

Pepper

red or yellow baby peppers

tbsp

Chive

finely chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

for drizzling

Vegetables

300

Potato

boiled and mashed

Method

Serve immediately or allow to cool and serve cold.

Preheat the oven to 200°C.

Remove the pepper stalks and save them for later.

Carefully remove the seeds and white membranes from inside the peppers.

Combine mashed potatoes, cheeses, egg, chives, salt, and pepper in a bowl.

Fill each pepper three-quarters full with the potato mixture.

Replace the stalks onto the peppers to act as stoppers.

Place peppers into an ovenproof dish and drizzle with olive oil.

Bake for 30 minutes until the peppers are tender.