Potato Stuffed Bell Peppers Recipe: Colorful, Healthy, and Oven Baked

Potato Stuffed Bell Peppers are a vibrant, wholesome dish packed with comforting flavors and nourishing ingredients. Oven baked to perfection, these stuffed peppers are satisfying, colorful, and ideal for a healthy family meal or light dinner.

1. How to Make

This recipe is made by preparing a savory mashed potato filling, stuffing it into fresh bell peppers, and baking until tender with lightly golden tops.

2. Ingredients

Main Ingredients

• 4 large bell peppers (any color)
• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Optional Add-ins

• ½ cup grated cheese (cheddar or mozzarella)
• 2 tablespoons chopped parsley or coriander
• ½ teaspoon paprika or chili flakes
• ¼ cup sweet corn or peas

3. Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 30–35 minutes
• Total Time: 50–55 minutes

4. Step-by-step Instructions

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. Heat olive oil in a pan and sauté onion until soft and translucent.
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in mashed potatoes, salt, pepper, and optional spices. Mix well.
6. Remove from heat and fold in herbs, vegetables, or cheese if using.
7. Fill each bell pepper generously with the potato mixture.
8. Arrange peppers upright in a baking dish and lightly drizzle with olive oil.
9. Cover loosely with foil and bake for 20 minutes.
10. Remove foil and bake an additional 10–15 minutes until peppers are tender.

5. Servings

Serves 4 people as a main dish or 6 as a side.

6. Presentation & Decoration

Serve the stuffed peppers warm, garnished with fresh herbs or a sprinkle of cheese. Pair with a green salad or yogurt-based sauce for a visually appealing plate.

7. Best Time to Eat

Perfect for lunch or dinner, especially as a comforting evening meal.

8. Portion Guide

• Adults: 1–2 stuffed peppers
• Children: 1 small pepper

9. Storage & Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

10. Allergy Guide

• Naturally gluten-free
• Contains dairy only if cheese is added
• Vegan friendly when prepared without cheese

These Potato Stuffed Bell Peppers are a delicious way to enjoy vegetables in a hearty, oven baked meal that’s as nutritious as it is colorful.

Frequently Asked Questions (FAQs)

1. Can I make potato stuffed bell peppers ahead of time?

Yes, you can prepare the potato filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator and bake when ready to serve.

2. Are potato stuffed bell peppers healthy?

Yes. These stuffed peppers are rich in fiber, vitamins, and antioxidants from bell peppers, while potatoes provide satisfying energy. Baking keeps the dish light and nutritious.

3. Can I freeze potato stuffed bell peppers?

Yes. Bake the stuffed peppers first, let them cool completely, then freeze in an airtight container for up to 1 month. Reheat in the oven for best results.

4. What can I add to the potato filling for extra flavor?

You can add grated cheese, fresh herbs, sweet corn, peas, chili flakes, or sautéed vegetables to enhance both flavor and texture.

5. How do I prevent stuffed peppers from becoming soggy?

Drain the mashed potatoes well and avoid overbaking. Removing foil during the final baking stage helps the peppers stay firm with lightly golden tops.