Print
Email
Add a photoServings: 4
Ingredients
- 6 green peppers
- 1 1/2 teaspoon salt, divided
- 1/4 c. finely minced onion
- 1 clove garlic, chopped
- 2 tbsp. vegetable oil
- 3 c. diced cooked potatoes
- 1 c. shredded cheddar cheese
- 1/2 c. minced celery
- 1/4 teaspoon black pepper
- 1/2 c. soft bread crumbs
Directions
- Wash the green peppers. Cut a thin slice from stem end of each and remove the seeds. Place peppers in a saucepan with sufficient boiling water to cover, then add in 1 tsp. salt. Cover, bring to a boil, and cook over medium heat for 5 min. Remove the peppers from the water and turn them over so they can drain. In a skillet, cook onion and garlic in the oil for 3 to 4 min or possibly till tender. Add in the potatoes, cheese, celery, remaining 1/2 tsp. of salt, and black pepper. Mix well and spoon into the peppers. Sprinkle the bread crumbs over the tops of the peppers. Place them in a casserole, cover, and bake for 30 min in a 350 degree oven. Remove the cover and bake 10 min longer to brown the crumbs. Makes 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 152 | 46% |
| Total Fat 17.24g | 22% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.18g | |
| Cholesterol 30mg | 10% |
| Sodium 1165mg | 49% |
| Potassium 712mg | 20% |
| Total Carbs 33.09g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.75g | 4% |
| Protein 12.03g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
