This dinner felt more fall-like then summer-like but while cruising around on Tastespotting yesterday I ran across this recipe and couldn’t resist making a version of it right away. Two of Michael’s favorite vegetables are potatoes and bell peppers. I told him to prepare for his mind to be blown as I combine the two with these mashed potato stuffed peppers!
I only roughly followed the original recipe. I added sautéed mushrooms and onions to the mashed potatoes, used earth balance instead of butter and almond milk instead of regular milk. The result was a delicious, hearty stuffed peppers that I wish I’d made 10 more of.
Makes 4 stuffed peppers.
Prep Time from Start to Finish: 1 hour
Mashed Potato Stuffed Peppers (vegan, gluten-free)
2 russet potatoes
1 tsp salt
4 bell peppers, any color
1 tbsp olive oil
10 baby portobello mushrooms, sliced
1/2 onion, diced
1/2 tsp garlic salt
1 tbsp minced garlic
1 tsp dried oregano
Dash of cayenne
2 tbsp earth balance or butter
1/2 cup almond milk
1/2 tsp salt
Shredded cheese, optional
1.) Wash potatoes and begin to boil water with salt.
2.) Chop potatoes into small pieces, doesn’t matter if they’re uniform. Drop potatoes into water and cook until you can pierce through potatoes with a fork.
3.) Heat olive oil over medium-high heat. Saute onion and mushrooms with salt until onion is translucent and mushrooms begin to turn golden brown. Add minced garlic, oregano and cayenne for the last minute or so.
4.) Cut the tops off peppers and remove seeds and ribs. Preheat oven to 375.
5.) Use potato masher to cream potatoes with butter, milk and salt.
6.) Add sauteed mushrooms and onions. Mix.
7.) Stuff peppers with mashed potato mixture and top with cheese if you’d like.
8.) Place peppers in an oven safe dish and bake for 30 minutes or until peppers begin to soften.
I enjoyed mine with another zucchini pasta and tomato salad.
Enjoy and Exhale!