Sweet peppers filled to the rim with a deliciously creamy mix of potatoes and cheese. Mashed potatoes and cheese is an addictive combination and served in a colorful sweet pepper looks a lot better than just a heap of mashed potatoes. You will only need to cook these Sweet Peppers Filled with Cheese-Potato Mash for about 10-15 minutes and you have some additional crunch from the peppers.
I love mashed potatoes, but I am not eating it very often. I think it is kind of like a love-hate relationship. On the one hand it is easy to make and tastes delicious. On the other hand it is something without any texture, relatively boring on a plate and one (me that is) can easily eat too much. Something I usually regret in the aftermath.
To overcome this dilemma, I made mashed potatoes with cheese and put that in small sweet peppers; Sweet Peppers Filled with Cheese-Potato Mash. All you need to do is make mashed potatoes, add some sharp cheddar and put this in small sweet peppers, or large bell peppers. Place this in a 400 degrees F oven for a short time and cook for 15-25 minutes, depending on the size of the pepper and how soft you want the pepper to become.
Before I go any further, I need to set something straight. Sweet peppers or bell peppers are technically fruits, so this is a potato-fruit dish. I usually consider peppers to be a vegetable, weird right.
What I like about this very simple dish, is that it will add some color to your plate, some crunch and some additional vegetables, oh no, fruits. As far as the ingredients is concerned; the russet potato is my favorite for mashed potatoes. I added an aged cheddar cheese as that adds significant flavor. Many other cheese may add the creaminess or stringiness, but I like flavor over cream and strings. As you can see in the photos, I filled small sweet peppers over large bell peppers. Two reason for that:
- More small pieces on your plate, makes for prettier presentation than just 1 large bell or even half a bell pepper.
- Small peppers need less time in the oven. The mashed potatoes go in warm, so not much time needed to give the raw peppers, just a little softness, without making them mushy.