Peppers Stuffed With Potatoes Recipe
Servings: 4
Ingredients
- 6 med. red bell peppers
- 3 c. thick mashed potatoes
- 1 clove garlic, chopped
- 2 tbsp. clarified butter
- 1 teaspoon fennel seeds
- 1 teaspoon turmeric
- 1/4 teaspoon grnd coriander
- 1 tbsp. peeled, grated fresh gingerroot
- 1/4 c. clarified butter
Directions
- Slice tops from peppers and remove seeds. Mix potatoes, garlic, 2 Tbsp. butter, fennel seeds, turmeric (this spice makes potatoes a pretty yellow color), coriander and ginger.
- Season to taste with salt. Use mix to stuff peppers. Replace tops of peppers. Place peppers side by side in a heavily buttered baking pan, drizzling them with 1/4 c. butter. Bake in preheated moderate 375 degree oven for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 158 | 59% |
| Total Fat 17.94g | 22% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 135mg | 6% |
| Potassium 701mg | 20% |
| Total Carbs 24.72g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.87g | 5% |
| Protein 3.54g | 6% |
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