Potato-stuffed bell peppers

It’s been a while since I posted a recipe, hasn’t it? This one was sent to me by a Bosnian friend when I had to stop eating spices, tomatoes, etc. It’s kind of surprising, but very good — I’ve made it several times already. Here, somewhat edited for your ease of reading, is J’s Recipe for Potato-Stuffed Bell Peppers:

Ingredients
1. Bell peppers. stuffable. and by stuffable i mean no funky shapes.
2. potatoes (didn’t see that coming did you). any kind. really.
3. onion (if you like)
4. salt
5. oil
6. SOUR CREAM.

preheat the oven to 350 at some point during this process.

1. get some bell peppers. pick your colour. if you’re not afraid of sweetness go for the orange or yellow. otherwise do red or green or hell, mix it up. make one of each and pick your favorite.

2. potatoes! peel them (google it) and then cut them into little squares. how little? this little. left over potatoes are not a big deal, i’ll tell you what to do with those at the end.

3. if you like onion, peel one that’s smaller then a bell pepper and grate it. then squeeze the grated bits to drain them (this is fun and not at all gross). then put those… on the side somewhere… the onion is a nice addition but won’t make or break the dish. [Note from Robin: I usually also season the potatoes with paprika and dill.]

4. drain the potatoes. then add oil, salt, and drained grated onion if you like, mix it all together and then stuff the peppers. when you stuff them, stuff them loosely – you don’t need to shove the potatoes in there. but fill up the peppers and then place them on the side in an oiled baking pan. your hands will get oily, so rub the pepper before putting it down in the pan. if you have any extra potatoes just spill them around the peppers. they get all nice and crunchy and i like them.

5. bake for about an hour.

6. when you put the peppers in your plate and cut them all up and stuff… douse them in SOUR CREAM. this is the most important part. SOUR CREAM. ok… maybe not… some people would disagree with me, but that’s because they are FOOLS.

I was able to get J to agree that Greek yogurt was an acceptable variant for SOUR CREAM, but she’s right, that is the part that makes the dish. (My easy tzatziki is also good.)

This is also good with pine nuts served on the side for those who would like to add them.

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