Mashed Potato Vegetable Stuffed Peppers
Cooking peppers in the house reminds me of my childhood. There is something about the smell of peppers roasting that is devine. Nonna cooked peppers in many ways. She often stuffed them with a variety of ingredients and today I want my mashed potatoes and vegetables all in one dish. I wonder if nonna would approve? Mashed Potato Vegetable Stuffed Peppers is a variation on a traditional stuffed pepper and good.
Peppers are healthy; they are low in calories and rich in vitamin C. They are crunchy and appealing to the eye. Kids love them alone or with dip. I always keep a bunch sliced and ready to eat as a snack. Be aware that they are in the “carb” group. They rank amongst the world’s healthiest foods: http://www.whfoods.com/genpage.php?dbid=50&tname=foodspice
I like to have a variety of sides when company comes over This dish combines vegetables and my potato in one. What could be easier? It is a great dish for a buffet and spoons out easily. Your vegetarian guests will love it as a main. These few ingredients will provide an wow dish that leaves everyone smiling.
Always start with the best fresh vegetables.
Instant potato flakes are your best friend in the kitchen.
Zucchini shredded on a box grater.
Carrots shredded on a box grater.
Everything goes into the potatoes with the spices.
Sprinkle the peppers with a little Italian seasoning.
The Mash looks delicious!!
All assembled and ready for a 375 F oven.
Out of the oven and ready for the cheese topping.
Mashed Potato Vegetable Stuffed Peppers
An all vegetarian dish.
Ingredients
- 5 small assorted peppers cut lengthwise
- 1 3/4 cup potato flakes
- 1 cup boiling water
- 2 cups shredded zucchini 2 medium
- 1 cup shredded carrot 1 large
- 1 tsp sun kissed tomato spice Epicure brand
- 1 tbsp olive oil
- 1 tsp Italian seasoning
Toppings
- 1/4 cup grated parmesan
- 1 cup four cheese Italiano blend
Instructions
-
Preheat oven to 375 F.
Wash, dry and cut the peppers lengthwise.
Scoop out all the seeds.
Take the 1 tbsp olive oil and grease a 9 X 13 pan.
Nestle the peppers into the pan.
Meanwhile place the potato flakes in a bowl and pour in the hot water.
Mix and let it sit.
Use a box grater for the zucchini and carrot.
Put the vegetables into the potatoes and sprinkle with the sun kissed tomato spice.
Mix well.
Sprinkle the Italian seasoning all over the peppers.
Place about tbsp of filling into each pepper and press down gently with a fork.
Place in a 375 F oven for 45 minutes.
After 45 minutes remove and sprinkle with the blended cheeses.
Return to the oven for another 15 minutes.
I LOVE to cook, love to eat and try new things! Your veggie stuffed peppers look fabulous! I never really thought about using potato flakes this way!?!… Great! I am Italian and love all the Italian traditions, especially with food. There are times, I do use substitutes to make a dish a bit healthier but moderation in eating is what it is all about as well so I try to stick to REAL ingredients and original recipes! Thank you very much. Hope to follow more of your recipes. What is your name? Thank you, Suzie Russo-Nepiarsky.
Sometimes I like to use shortcuts. I find that especially when you are working it is hard to do everything from scratch.
Potato flakes are one of those things I find very hands. Now my mom disagrees when I use them for making gnocchi, but
it’s great for a quick meal.