• Green Peppers Stuffed With Potato And Cheese

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    • 6 green peppers
    • 1 1/2 teaspoon salt, divided
    • 1/4 c. finely minced onion
    • 1 clove garlic, chopped
    • 2 tbsp. vegetable oil
    • 3 c. diced cooked potatoes
    • 1 c. shredded cheddar cheese
    • 1/2 c. minced celery
    • 1/4 teaspoon black pepper
    • 1/2 c. soft bread crumbs


    1. Wash the green peppers. Cut a thin slice from stem end of each and remove the seeds. Place peppers in a saucepan with sufficient boiling water to cover, then add in 1 tsp. salt. Cover, bring to a boil, and cook over medium heat for 5 min. Remove the peppers from the water and turn them over so they can drain. In a skillet, cook onion and garlic in the oil for 3 to 4 min or possibly till tender. Add in the potatoes, cheese, celery, remaining 1/2 tsp. of salt, and black pepper. Mix well and spoon into the peppers. Sprinkle the bread crumbs over the tops of the peppers. Place them in a casserole, cover, and bake for 30 min in a 350 degree oven. Remove the cover and bake 10 min longer to brown the crumbs. Makes 6 servings.

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