Stuffed Bell peppers with mashed potatoes

Name: Stuffed Bell peppers with mashed potatoes
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Bell peppers; 1 Onion Chopped; 3 clove Garlic, Chopped; 1 Can of Black beans, drained; 1 cup Chopped tomatoes; 5 tbsp Tomato paste; 1/2 cup Vegetable stock; 1/2 Can of White beans; 1 cup Cooked brown Rice; 1 tbsp Cayenne pepper; 1 tbsp Cumin powder; 1/2 tbsp dried oregano; 2 tbsp Vegetable or olive oil; 1 Salt and pepper to taste; 1 cup Shredded cheddar; 12 Medium sized Potatoes; 1/2 liter Whole milk; 1 Tinge of freshly grated nutmeg; 1/4 cup Butter; 1 Floret Broccoli, if needed; 1 Salt and pepper to taste

Reva @cook_3610881

Stuffed Bell peppers with mashed potatoes

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Ingredients

45 mins

4 servings

Bell pepper Mixture
4Bell peppers
1Onion Chopped
3 cloveGarlic, Chopped
1Can of Black beans, drained
1 cupChopped tomatoes
5 tbspTomato paste
1/2 cupVegetable stock
1/2Can of White beans
1 cupCooked brown Rice
1 tbspCayenne pepper
1 tbspCumin powder
1/2 tbspdried oregano
2 tbspVegetable or olive oil
1Salt and pepper to taste
1 cupShredded cheddar
Mashed potatoes
12Medium sized Potatoes
1/2 literWhole milk
1Tinge of freshly grated nutmeg
1/4 cupButter
1Floret Broccoli, if needed
1Salt and pepper to taste

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Steps

45 mins

1

For the mashed potatoes, Mash the drained and boiled potatoes until it is soft and fluffy. In a preheated sauce pan, add the butter and milk and cook until the butter melts. Add the melted butter-milk mixture gently to the mashed potatoes. When the required consistency is reached, add salt pepper and nutmeg to taste.
2

Optional: Add the boiled broccoli to the potatoes before mashing them.
3

Preheat the oven to 350°F, cut your bell peppers length wise and remove the seeds and ribs. Place them in a casserole dish and bake in the oven for about 15-20 minutes until the peppers are soft.
4

For the stuffing, heat the oil in the skillet and add garlic and onions. Saute them till the onions are translucent and soft.
5

Add the tomato paste, chopped tomatoes, dried oregano, cumin powder, salt and pepper to taste. Give them a good mix until the mixture is well coated with the spices.
6

Add the black and white beans and give them a good stir along with the mixture. Cover the skillet and allow the mixture to cook in a medium low heat for about 20 minutes.
7

By this time, the bell peppers would be ready and pop them out of the oven. Discard the liquid that could be seen inside the cavity of the bell peppers and allow it to cool.
8

When the stuffing mixture has thickened, add the cooked brown rice and give it a cook mix. Allow it to cool, before adding to the bell peppers.
9

Add the stuffing to the bell peppers, and top it with cheese. Pop them back in the oven and cook for 20-25 minutes.