This dish breaks the monotony of traditional mashed potatoes with natural colors—crisp bell peppers embracing creamy potato filling create a feast for both eyes and palate. Ideal for fitness enthusiasts, picky eaters, and party platters.
Originating from Provençal “ratatouille stuffed vegetables,” 1970s French chefs innovated by filling peppers with mashed potatoes. During New York’s 2015 modern vegetarian movement, Eleven Madison Park introduced slow-roasted versions. Japanese iterations add mentaiko sauce, while Middle Eastern versions blend harissa paste.
Bell Pepper Mashed Potatoes
This dish breaks the monotony of traditional mashed potatoes with natural colors—crisp bell peppers embracing creamy potato filling create a feast for both eyes and palate.
Ingredients
- 2 Bell pepper
- Shredded cheese moderate
- 2 potato
- pepper moderate
- Condensed milk moderate
Instructions
- Peel the potatoes, cut them into small pieces, and steam them in a steamer.
- Add appropriate amount of pepper and salt to the steamed potatoes according to your taste
- Cut the bell pepper stem in quarters (as shown) and scrape out the seeds and white part.
- Put the mashed potatoes into the bell pepper pot until 80% full, then sprinkle with cheese.
- Bake in the oven until the cheese is melted and the surface is slightly yellow, about 8 minutes.
- Finished Product
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