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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 488.8 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Potato Peppers calories by ingredient
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Potato Peppers

Submitted by: MADEMCHE

Introduction

Sounds kinda weird, but really tasty. Serve with the Red Curry sauce for a little added spice. If you want to add cheese to the top of the potatoes before re-heating that might be really nice as well. Sounds kinda weird, but really tasty. Serve with the Red Curry sauce for a little added spice. If you want to add cheese to the top of the potatoes before re-heating that might be really nice as well.
Number of Servings: 6

Ingredients

    6 large yukon gold potatoes
    1/2 cup water
    1/3 cup finely chopped onion
    1 cup chopped broccoli
    2 tablespoons chopped pimiento
    1/4 teaspoon curry powder
    1/2 teaspoon ground cumin
    1/4 teaspoon turmeric
    1/2 teaspoon minced, bottled ginger
    1 tablespoon lemon juice
    1 tablespoon soy sauce
    fresh ground pepper

Directions

Cut peppers in half lengthwise and clean out the insides. Steam over boiling water for 5 minutes. Set aside.

Cook the potatoes in water to cover until tender, about 12 minutes. Drain, reserving the cooking water. Mash the potatoes with a potato masher, using a small amount of the cooking water to moisten them.

Set aside.

Preheat oven to 350 degrees. SautÈ the onions in the vegetable broth for 3 minutes. Add broccoli, pimiento, curry powder, cumin, turmeric and ginger. Cook and stir for 3 more minutes. Stir vegetable mixture into mashed potatoes. Add lemon juice, soy sauce and a few twists of fresh ground pepper.

Stuff the peppers with the potato mixture. Place peppers in a non- sticking baking dish. Bake in 350-degree oven for 20 minutes. Serve with Red Curry Sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.






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