The biggest problem when I get back from work and is a similar problem in most homes I am sure with school age children and working parents. I am tired, hungry and so are the kids and the other adult. Tiredness and the urgency to put dinner on the table at a decent hour reduces patience and in turn puts everyone on edge. A substantial snack at this time is what the doctor ordered. But where will the snack come from? It is at times like those that snacks like this are a god send. If the potato stuffing is prepared ahead of time and refrigerated this snack is quick to make. Having a few peppers cleaned and in the fridge is a huge help. The stuffing can go on a piece of toasted bread as well and broiled in the toaster for a few minutes.
I used long sweet pepper but any kind of pepper you prefer should be fine including bell pepper, poblano peppers or jalapeno peppers. If you are using a slightly spicy pepper make sure to control the heat added to the potatoes. Since I used sweet peppers which were not very spicy I added some chili powder to the stuffing. My hands burned after I slit and removed the seeds so be careful when you clean even peppers which are considered not spicy. You could also used pickled jalapeno peppers to season them as well if you want just the hint of spiciness.
|Boil,drain, peel and cool the potatoes. Mash the potatoes using a potato masher.|
|Wash the peppers and wipe them clean.Cut the peppers, remove the seeds and the white ribs.|
|Flip the peppers with the cut side on the bottom, spray some oil. Flip them around and stuff with the potato mixture.|
|Now put both the halves together so the peppers look whole again. Broil on one side for 3-4 minutes and the flip and broil on the other side for another 3-4 minutes.|
|Now split the peppers apart, sprinkle the grated cheese and bake/broil for 3-4 minutes till the cheese melts.|
Potato and Cheese Stuffed Roasted Banana Peppers
Preparation Time:20 minutes
Cooking Time: 20 minutes
- 3 potatoes I used yellow potatoes (Russet potatoes will work but 1 will do)
- 10-12 Banana peppers or (4 bell peppers)
- 1-2 tsp of red chili powder or 3-4 pickled jalapeno peppers chopped fine
- 1/4 cup of finely chopped onions (purely optional)
- 1/2 tsp of oil
- Oil or spray for the peppers
- salt to taste
- 1 cup of grated cheese (I used pepper jack cheese)
- Boil potatoes either using a pressure cooker or on a stove top. Once cooked drain the water and let it cool, enough for you to handle. Peel and mash using a potato masher or leave it in small cubes. Totally up to your taste.
- In a saute pan heat oil and in the onions and saute till translucent. Add in the mashed potatoes, salt and chili powder. Saute till the chili powders and onions are well mixed into the potatoes. Set aside.
- While cooking the potatoes get the peppers ready. Spray the peppers with oil.
- Stuff the peppers on the cup side with the potato mixture, then put both the halves together and then broil them on one side for 3-4 minutes and then on the other side for another 3-4 minutes.
- Once the pepper is broiled on both side, split sprinkle grated cheese and broil/bake for another 3-4 minutes till the cheese is melted
Serve nice and warm with a tall glass of cold lemon juice.
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