These oven-baked stuffed peppers are filled with creamy potatoes, garlic, and smoked paprika for a cozy vegetarian dish that’s both easy and satisfying.
Ingredients:
8 large red bell peppers
2 lbs (about 4 medium) potatoes
1 medium yellow onion
2 cloves garlic
3/4 cup (6 fl oz) heavy cream
Salt, black pepper, smoked paprika (to taste)
2 tablespoons olive oil
Instructions:
Slice off the tops of the peppers and remove the seeds. Rinse them and set aside.
Peel the potatoes and grate them coarsely. Finely chop the onion and mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
Add the grated potatoes to the pan, season with salt, pepper, and smoked paprika. Sauté for about 7–10 minutes, stirring often, until the mixture begins to soften.
Stuff the peppers with the potato mixture and arrange them in a baking dish. Pour the heavy cream evenly over the top. Cover the dish with foil.
Bake in a preheated oven at 400°F for 45 minutes. Remove the foil and bake for an additional 10–15 minutes until golden on top.
