Potato Peppers
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
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.
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.
