I love stuffed peppers, and Potato Stuffed Peppers are a particular favorite. They are a simple, comforting side that feels both familiar and fresh.
This is a quick and easy recipe that works well alongside grilled meats, roasted fish, or simply on its own. I make it often, especially during the summer when peppers are at their best. It’s a flavorful and satisfying combination of potatoes, peppers, and onions with a touch of heat from chili and black pepper.
Every bite brings a comforting aroma that reminds me of home-cooked meals from childhood. Certain dishes have a way of carrying those memories, and this one always evokes that warm, fuzzy feeling. If you enjoy stuffed peppers, you may also appreciate other pepper-based recipes and classic side dishes that complement this one.
My family enjoys these peppers as much as I do. Meals made at home often become the flavors people miss most when they move away, and these stuffed peppers are one of those dishes that everyone asks for again and again.
If you try this recipe, consider topping each pepper half with a spoonful of sour cream and a sprinkling of chives or za’atar to brighten the flavors. A light scattering of chili flakes adds a pleasant kick without overpowering the dish.
These stuffed peppers reheats well, making them a convenient choice for meal prep or leftovers. Store in an airtight container for a few days and reheat gently in the oven or microwave. For best texture and flavor, serve them fresh from the oven.
More dinner ideas
Potato Stuffed Peppers
10 minutes
50 minutes
10 minutes
1 hour 10 minutes
Quick and tasty side dish that combines shredded potatoes with sweet peppers and aromatic seasonings.
Ingredients
- 3 to 4 bell peppers, halved lengthwise, seeds removed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil
Filling:
- 2 to 3 large potatoes, shredded (about 1½ pounds)
- 1 yellow onion, shredded (about ¼ pound)
- 1 medium carrot, shredded
- Salt to taste, or use a seasoning blend
- 1 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
Topping and Garnish
- 1 tablespoon sour cream per pepper half, optional
- Chili flakes, to taste
- Za’atar or your preferred herb blend
- Chives or fresh herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the peppers, cut them in half lengthwise, and remove all seeds.
- Lightly sprinkle the pepper halves with salt and drizzle with oil. Place them on a baking tray and bake for 10–15 minutes to give them a head start.
- While the peppers are in the oven, peel and shred the potatoes, onion, and carrot.
- Season the shredded vegetables with salt, black pepper, dried parsley, and olive oil. Mix well. Heat a skillet over medium-high heat and sauté the mixture for about 5–7 minutes, stirring frequently so it doesn’t stick. Toward the end, add a splash of water and cover briefly to steam and finish cooking.
- Remove the peppers from the oven and fill each half generously with the potato mixture.
- Cover the baking pan with aluminum foil and bake for 10 minutes, then remove the foil and continue baking uncovered at 375°F for about 40 minutes, or until the potatoes are fully cooked and tender.
- Serve immediately with a dollop of sour cream and your choice of garnishes.
Notes
Store leftovers in an airtight container for a few days and reheat before serving. The peppers can be grilled as well; wrap them lightly in aluminum foil to prevent burning. If you prefer a creamier finish, spread a little sour cream over the filling and return to the oven for an additional 10 minutes.
Recipes you might like:
LOADED MASHED POTATO CASSEROLE
PAN-ROASTED PEPPERS WITH GARLIC-INFUSED SAUCE
ROOT VEGETABLE SHEET PAN
ROASTED CAULIFLOWER AND CHEESE
EASY LYONNAISE POTATOES
If you make these Potato Stuffed Peppers, I’d love to see your photos. Share them using the hashtag #sandraseasycooking on social platforms you use. Thank you for your support and happy cooking!