Peppers Stuffed with Herbed Potatoes and Cheese

[Guest guest]

Peppers Stuffed with Herbed Potatoes and Cheese

 

6 medium, square shaped peppers

boiling water

1/2 cup melted butter

1 teaspoon yellow asafoetida powder

1 teaspoon dried dill

1 teaspoon sweet paprika

1 1/2 teaspoons salt

1 teaspoon dried basil

3 tablespoons minced fresh coriander

3 cups hot mashed potatoes

1 cup 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 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 350 degrees for 30 to 40

minutes or until the peppers are tender and lightly browned. Serves 6.

 

 

 

[Guest guest]

This sounds perfect for a cold day! Thanks for sharing!

 

On Sat, Jan 30, 2010 at 3:17 PM, Keema Desilva <keemamyah wrote:

 

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> Peppers Stuffed with Herbed Potatoes and Cheese

[Guest guest]

We made these last night & they were awesome! Thanks for sharing!

 

, Keema Desilva <keemamyah wrote:

>

> Peppers Stuffed with Herbed Potatoes and Cheese

>

> 6 medium, square shaped peppers

> boiling water

> 1/2 cup melted butter

> 1 teaspoon yellow asafoetida powder

> 1 teaspoon dried dill

> 1 teaspoon sweet paprika

> 1 1/2 teaspoons salt

> 1 teaspoon dried basil

> 3 tablespoons minced fresh coriander

> 3 cups hot mashed potatoes

> 1 cup 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 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 350 degrees for 30 to 40

> minutes or until the peppers are tender and lightly browned. Serves 6.

>

>

>