Potato Stuffed Peppers

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POTATO STUFFED PEPPERS

 

2 each, red, yellow, and green bell peppers

4 medium potatoes, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 tablespoons olive oil

2 tablespoons Dijon mustard

a cup chopped parsley

Salt and pepper

Cooking spray

 

1. Preheat oven to 350° and lightly spray a shallow baking

dish that is big enough to hold peppers snugly together,

holding each other upright.

 

2. Slice top (stem end) from each pepper and set aside. Keeping

pepper shells intact, remove seeds and ribs. Arrange shells in

prepared dish and bake while you make filling.

 

3. Chop flesh of pepper tops, discarding stems. In a large

skillet, over medium heat, sauté potatoes and onion in oil for

8 to 10 minutes, until potatoes soften. Add chopped peppers

and sauté 5 minutes more. Remove from heat and stir in mustard,

parsley, salt, and pepper.

 

4. Remove partially baked pepper shells from oven and fill

with hot potato mixture. Return to oven and bake, uncovered,

until filling is golden brown and peppers are tender, about

25 minutes.

 

Makes 6 peppers.

 

PER PEPPER: 159 CAL (28% from fat), 2g PROT, 5g FAT, 25g CARB,

53mg SOD, 0mg CHOL, 3.5g FIBER

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking