Growing up, stuffed bell peppers were a staple. But I admit, I am not a big fan of rice (the way my mother makes them). So I am always looking for different ways to stuff a bell pepper, such as with Israeli Couscous. Enjoy these peppers with an oaky Chardonnay.
- 2 bell peppers
- 3 large baking potatoes (about 2 1/2 pounds), cubed
- 1/2 cup of buttermilk
- 3 garlic cloves, minced
- 1 teaspoon thyme
- 1/2 cup shredded Gouda cheese
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, just barely falling apart.
2. Strain the potatoes, reserving the water, and add them to a large mixing bowl along with the buttermilk, garlic, Parmesan, thyme, salt and pepper.
3. Mash the potatoes, use some of the reserved water if needed. Adjust the salt and pepper to taste.
Since we are baking the mashed potatoes in bell peppers, you might want to use a dash more salt then you normally do. Bell peppers tend to dominate any dish and this will help hold the buttermilk and thyme notes.
4. Cut your bell peppers and half and seed them. I left the stems on because I love the look of a whole food.
5. Stuff your bell peppers with the mashed potatoes. You want to over stuff them but you don't want the filling to be too compact.
6. Once a bell pepper half is stuffed, place it in a baking dish and top it with some of the shredded Gouda cheese. Be generous with the cheese, it's Gouda after all. You can never have too much.
7. Preheat the oven to 350 degrees, and place the baking dish full of stuffed peppers on the bottom rack. Cook until the Gouda cheese is melted and just begins to brown. The peppers should be slightly blistered.
Don't leave them in the oven too long like I did. Enjoy!
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