Stuffed Peppers with Potato Filling

There are many different recipes for stuffed bell peppers. This recipe differs from all in that cheese and potatoes are used as the filling, and the dish is prepared in the oven.

Pick your recipe

Ingredients:

• Bell pepper - 4 pcs;

• Garlic - 1 clove;

• Medium-sized potato tubers - 8 pcs;

• Chicken broth - 100 g;

• 2 tbsp Paprika

• 150 g of hard cheese and mozzarella;

• 1 large onion;

• Butter;

• Greens;

• Milk - 150 g;

• Chopped parsley and feathers of green onions - 2 tbsp;

• Black pepper and salt.

Cooking:

1. First of all, you need to prepare peppers. To do this, first put a pot of water on the fire. Then wash the peppers thoroughly. After they should be cut lengthwise into halves. Take a spoon and take out the testis and septum. This must be done carefully so as not to damage the pepper itself.

2. After boiling water in a saucepan, add the vegetables and let them boil for about 5 minutes. In the end, they should soften a little. After that, take out the vegetables and lay them on paper towels so that the glass is full of liquid.

3. Potato tubers should be peeled and washed well. Then use a knife to cut them into small cubes.

4. Put the pan on the fire and put butter in it. When it melts, add finely chopped onions. It should be fried until it has a golden hue and is very soft. At the end, pour the garlic chopped into cubes into a skillet and continue to fry the vegetables for about half a minute.

5. After that, chopped potato tubers, thyme, pour broth and milk into the pan. Sprinkle salt and black pepper on top. It should be noted that potatoes should not be completely immersed in liquid. Stew vegetables must be on low heat for 20 minutes, covered with a lid. If the liquid boils during this time, then it should be added so that the potatoes do not burn.

6. Chop the paprika, onion feathers and parsley and pour everything into a skillet. Put the cheese crushed with a grater there.

7. We start the pepper, after laying it on a greased baking sheet. Sprinkle grated mozzarella on top. Place the vegetables in an oven heated to 180 degrees for 30-35 minutes.