Zutaten für Potato Stuffed Red Bell Peppers
- Baking Potatoes
- Red Peppers
- Sour Cream
- Gouda Cheese
- Green Onion
- Butter
- Parsley Flakes
- Salt
- Ground Black Pepper
- Seasoning Salt
- Paprika
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Zubereitung von Potato Stuffed Red Bell Peppers
- Preheat oven to 375°F (190°C).
- Cut the red bell peppers in half lengthwise and remove seeds and membranes.
- Boil or microwave the potatoes until tender, about 15-20 minutes. Drain well and mash.
- In a large bowl, combine the mashed potatoes with the cooked chorizo, sauteed onion and garlic, cheddar cheese, and spices. Mix well.
- Spoon the potato mixture into the prepared red bell pepper halves.
- Place the stuffed peppers in a baking dish and pour in about 1/2 cup of chicken broth.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. If the peppers start to brown too quickly, tent with foil.
- Garnish with fresh parsley or chives before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
29g
Fat
86g
Carbs
8g
