Stuffed peppers with potatoes and cheese

Stuffed Peppers with Potatoes and Cheese Recipe: A Rustic-Peasant Delicacy

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 70-80 minutes
Number of servings: 4-6

Who doesn’t love the aroma of fresh herbs and the crispy sound of roasted peppers? This recipe for stuffed peppers with potatoes and cheese is one of those dishes that combines simplicity with flavor, making them perfect for both a family dinner and a festive meal. Inspired by home culinary traditions, this recipe will take you through memories and bring a touch of warmth to your kitchen.

Ingredients:

- 8 bell peppers (choose peppers of different colors for a vibrant look)
- 7-8 large potatoes (new potatoes are ideal, but you can also use older ones)
- 2 onions
- 3-4 tablespoons of tomato paste (or tomato puree)
- A bunch of fresh dill (or dried dill if you don’t have fresh)
- Salt and pepper to taste
- Oil for greasing the baking dish
- 250 g aged cheese (sheep cheese is preferred, but you can experiment with feta or telemea)
- 1 egg

Step by Step:

Step 1: Preparing the Peppers

Start by washing the peppers under a stream of cold water. Remove the stems and shake them well to get rid of the seeds. They will become the delicious vessels for our filling. If you prefer, you can cut a lid off the top of the pepper, but it’s not mandatory.

Step 2: Boiling the Potatoes

Wash the potatoes and boil them in their skins in salted water for about 20-25 minutes until they become soft but not mushy. This is an essential step that will ensure a consistent filling.

Step 3: Cooking the Onions

While the potatoes are boiling, finely chop the onion and sauté it in a pan with a little oil over medium heat. When it becomes golden and translucent, add the tomato paste, salt, and pepper. Let the mixture simmer for a few minutes to combine the flavors.

Step 4: Preparing the Filling

After the potatoes are boiled, remove them from the water, let them cool slightly, then peel them. You can choose to mash them with a fork or grate them, depending on the desired texture. Then mix them with the sautéed onion and tomato paste. Let the mixture cool slightly, then add the chopped dill, crumbled cheese, and beaten egg. This filling will have a unique flavor due to the aged cheese.

Step 5: Stuffing the Peppers

Fill each pepper with the potato and cheese mixture, being careful not to overfill them to avoid spilling the filling during baking. Place the stuffed peppers in a greased baking dish with the opening facing up.

Step 6: Baking

Preheat the oven to 180°C. Bake the peppers for 30-40 minutes, turning them slightly halfway through to brown evenly. The peppers should become golden and have a soft but firm texture.

Serving

These delicious stuffed peppers with potatoes and cheese are wonderful as a main dish or as a side dish with meats. You can serve them alongside a fresh salad or pickles to complete the meal. Additionally, a dollop of sour cream or Greek yogurt will add a refreshing note.

Calories and Nutritional Benefits

Each serving of stuffed peppers contains approximately 300-400 calories, depending on the type of cheese used and the amount of oil. This recipe is a good source of carbohydrates due to the potatoes, while the cheese adds protein and calcium. Dill is not just a flavorful garnish but also a source of antioxidants and essential nutrients.

Variations and Tips

If you want to add a touch of variety, you can also add other vegetables to the filling, such as grated carrots or zucchini. Additionally, you can experiment with different types of cheese, from cottage cheese to blue cheese, to achieve varied flavors.

If you enjoy spicy combinations, you can add a pinch of chili pepper to the filling for an extra kick.

Frequently Asked Questions

1. Can I use smaller peppers?
Yes, you can use smaller peppers, but you will need to adjust the baking time.

2. How can I store the stuffed peppers?
Stuffed peppers can be stored in the refrigerator in airtight containers for 2-3 days.

3. Can they be frozen?
Yes, stuffed peppers can be frozen before baking. You can bake them directly from the freezer, but they will require additional baking time.

Drink Recommendations

To complement this meal, a cold lemonade or a dry white wine can be excellent choices. An herbal tea with mint could add a refreshing note to your dish.

Personal Note

This recipe was created around a family meal, where everyone contributed ideas and adjusted the ingredients according to personal taste. So don’t hesitate to add your own touch! Whether you choose to use herbs from the garden or try unique combinations, the memory of the meal will always remain alive.

Enjoy this savory recipe and don’t forget to share the result with your loved ones. Bon appétit!