Beef and Mashed Potato Stuffed Peppers
From Rachael Ray
Has Kim tried this? No
3 tbsp EVOO
1 small onion, finely chopped
3 cloves garlic, minced
1/2 lb lean ground beef
Salt and pepper
2 lbs baking potatoes, boiled and mashed
1 c freshly grated Parmesan cheese
2 tbsp chopped flat-leaf parsley
1/2 c bread crumbs
4 large green and red bell peppers, caps removed and reserved, seeds and white membranes discarded
1. Preheat the oven to 400 degrees. In a medium skillet, heat 2 tbsp of EVOO over medium-high heat. Add the onions and 2/3 of garlic and heat until softened, about 3 minutes. Add the ground beef and cook, breaking up the beef, for about 5 minutes, or until browned. Season with salt and pepper.
2. In a medium bowl, combine the mashed potatoes with 1/2 c Parmesan and parsley.
3. In a small bowl, combine the bread crumbs with remaining garlic, olive oil, and Parmesan.
4. Stand the bell peppers upright in a baking dish. Stuff each pepper with 1/4 of the potatoes, then 1/4 of the meat. Top the stuffed peppers with bread crumbs and caps, then drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.