KCB 5.5: Peppers Stuffed with Herbed Potatoes and Cheese
Peppers Stuffed with Herbed Potatoes and Cheese
Select medium-sized green, red, or yellow peppers for this baked side-dish or entree.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 30 to 40 minutes
• YIELD: 6 stuffed peppers
• COOKING TIME: 30 to 40 minutes
• YIELD: 6 stuffed peppers
• 6 medium, square shaped peppers
• boiling water
• 1/2 cup (125 ml) melted butter
• 1 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) dried dill
• 1 teaspoon (5 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 teaspoon (5 ml) dried basil
• 3 tablespoons (60 ml) minced fresh coriander
• 3 cups (750 ml) hot mashed potatoes
• 1 cup (250 ml) grated cheddar cheese
• boiling water
• 1/2 cup (125 ml) melted butter
• 1 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) dried dill
• 1 teaspoon (5 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 teaspoon (5 ml) dried basil
• 3 tablespoons (60 ml) minced fresh coriander
• 3 cups (750 ml) hot mashed potatoes
• 1 cup (250 ml) grated cheddar cheese
1. Carefully slice a lid off each pepper and with a small serrated knife cut away the centre piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the fibre and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and drain upside down.
2. Pour 4 tablespoons (80 ml) of the melted butter into a saucepan and over low heat; saute the asafoetida for a few moments. Add the dill, paprika, salt, basil, and fresh coriander. Stir and remove from the heat.
3. Place the mashed potatoes, three quarters of the grated cheese, and the herbed butter in a bowl and mix until smooth.
4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with the reserved butter and bake in a preheated oven at 180°C/355°F for 30 to 40 minutes or until the peppers are tender and lightly browned
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