Parmesan Potato Pepper Poppers

UGGHHHHH. There is just nothing like some alliteration to show the world how epically cool you are, is there?

Thanks, Mama.  I blame you for this one.  

Do you know that Valentine's day is next Friday?  It is.  I'm sorry if you're one of those who hates Valentine's day, but you still like food, right?  

Even if you hate V-day, just ignore all the hooplah and enjoy all the fun new recipes that might come from it!  Cooking for yourself or someone you love is a GREAT way to show appreciation for a human in your life, and this is a super nice little snack to go along with a fun meal (which is coming tomorrow).  Easy peasy mini stuffed peppers with potato and parmesan and just YES.  I'm in love. 

For these beauties you'll need potatoes, mini bell peppers, an egg, garlic, parsley, fresh or grated parmesan, and sundried tomatoes.  LOVE the flavor combo here, and you will too! 

First, we need to cook the potatoes.  Cook them any way you like! I roasted these in the oven for 45 minutes at 425F, but you could microwave them until soft, boil them, whatever.  When they're cooked, leave the oven at 425F or turn it on if you cooked the potatoes another way. 

When they're cooked, let them cool, and gently peel them. 

Then, cut the parmesan into slices - reserve a small chunk for topping. 

Add all the ingredients to the food processor - garlic, egg, potatoes, parsley, tomatoes, and parm.  Add a sprinkle of salt, too!

Whir the filling together until it's smooth, scraping down the sides of your food processor if needed. 

Then, prep the peppers.  Halve them and take out any stems, seeds, or ribs. 

Fill the peppers with a bit of filling, heaping it over the pepper just a little.Now, we're ready to bake!  I used a baking sheet lined with parchment because I don't like dishes very much. 

Bake the peppers for 15 - 20 minutes until the filling is golden and puffy and the peppers are just slightly wilted.  Like this!

Lastly, grab the reserved parmesan, and grate it directly over the peppers.  

AHH.  

Look at these gorgeous little bites!  The peppers are a perfect appetizer vessel, and the filling is just...well, I want to use it sans egg as a new mashed potato recipe, for starters.  

Great flavor, simple prep, and a fun twist on a popper or other cheese/pepper concoction.  

Make these soon, and happy happy Thursday!

Recipe

Parmesan Potato Pepper Poppers

Lindsay Howerton-Hastings

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

  

1x2x3x

• ▢ 3 medium potatoes cooked, cooled, and peeled
• ▢ 1 clove garlic
• ▢ 3 tablespoons sundried tomatoes in oil
• ▢ 2 tablespoons fresh parsley
• ▢ 1 egg
• ▢ 2 ounces parmesan cheese plus extra for sprinkling
• ▢ ½ teaspoon salt
• ▢ 10 baby bell peppers cut in half, stems and seeds removed

Instructions

 

• Preheat the oven to 425F. Place all ingredients except peppers in a food processor, and combine until smooth. Spoon into the pepper halves and place on a baking sheet.
• Bake the peppers for 15 - 20 minutes until the filling is puffy and golden. Sprinkle with extra parmesan cheese, if desired.

Notes

• Cook the potato anyway you like! Microwave for 15 minutes, boil for 20, or roast at 425F for 45 minutes.
• Would be great as a meal served over salad greens with vinaigrette!

Tried this recipe?Let me know how it was!