Stuffed peppers with potatoes
Description
This recipe won't take much time. Who doesn't love stuffed bell peppers? Probably, such people don't exist. There are many ways to prepare this wonderful dish. Hungarians, for example, usually stuff peppers with stewed cabbage, while in Italy, peppers are commonly filled with meat. But I suggest a summer version of stuffed peppers—using potatoes. Let's now prepare potato-stuffed peppers ourselves following this simple recipe. Serve hot.
Instructions
- 1
Step 1
Fill a 3-liter pot with water and bring to a boil. While the water is heating, cut the peppers in half and remove the seeds and veins. Salt the water in the pot, and when it boils, place the cleaned peppers in the water for 3-5 minutes to soften slightly.
- 2
Step 2
Place the softened peppers on a paper towel to dry. Then peel the potatoes and cut them into small cubes.
- 3
Step 3
In a large skillet over medium heat, melt the butter and sauté the onion until soft and golden. Add the garlic and cook for about 30 seconds. Then add the diced potatoes, thyme, and season with salt, pepper, and chicken seasoning. Pour in the chicken broth and milk. The liquid should just barely cover the potatoes. Cover and simmer for 15–20 minutes. The potatoes should be tender, but do not cook them until they turn into a mashed consistency.
- 4
Step 4
Add the chopped tomatoes to the potatoes, grate the cheese, sprinkle with herbs, and mix well.
- 5
Step 5
Place the peppers in a baking dish and fill them with the prepared mashed potato mixture. Top with grated mozzarella. Put in a preheated oven and bake until fully cooked. You can use any cheese you like. Bake for 25–35 minutes.