stuffed peppers & potatoes

This easy stuffed peppers & potatoes from the garden recipe is a keeper. Ever since I started having success growing peppers, it became a favorite. My family loves it, except for one daughter, who prefers raw peppers.

For this recipe, I used my favorite variety to grow Ajvarski. It is one of the best peppers to have in the garden. It is fast maturing and prolific producer with a nice flavor.

easy stuffed peppers & potatoes fresh from the garden

If you grow your food, this is a great summer recipe. We need to harvest peppers, tomatoes, and onions. Then grab potatoes and garlic from the storage. Stroll around the garden and pick herbs of your choice: basil, parsley, oregano, or thyme. Any one of these will bring Mediterranean aromas to the kitchen.

The spices needed are your standard salt and pepper. But adding paprika, cumin, and turmeric brings up more flavor.

stuffed peppers & potatoes

Make the Tomato Sauce

  • Chop the onion and then sautee in a preheated skillet with 3 tbsp oil.
  • Add the grated garlic and give it a quick stir.
  • Once the garlic begins turning color, add the chopped tomatoes, herbs, and spices.
  • Allow the sauce to thicken a bit.

Prepare the Vegetables

While the tomato sauce is simmering, prepare the peppers and potatoes.

  • Peel the potatoes and cut them into halves if they are big.
  • Use a carving knife or a potato peeler to carve the holes in the potatoes.
  • Clean the peppers, remove the cap, and shake off the seeds.

Prepare the Filling

  • In a cup of water, pre-cook a half cup of rice.
  • Chop the parsley and garlic.
  • In a bowl, mix the ground meat, rice, chopped parsley, and garlic.
  • The choice of meat is not important. But the most commonly used in the Mediterranean is lamb.
  • Then, season with salt, pepper, paprika, cumin, and turmeric.
  • Also, adding a tablespoon of pepper paste is a good idea.

Assemble the Dish

  • In an oven-safe casserole dish, spread the tomato sauce.
  • Fill the peppers and potatoes with the meat mixture.
  • Arrange them on top of the sauce, then drizzle a fillet of olive oil over them.
  • Cover with aluminum foil and bake at 400 for 25 minutes.
  • Uncover and continue cooking for 15 minutes.

Bon Appetit

Enjoy this delightful stuffed peppers and potatoes with a side of rice or burghul pilaf. For us, we prefer to accompany it with homemade sourdough bread.

stuffed peppers
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5 from 2 votes

Stuffed Peppers and Potatoes

A great summertime dish, as it makes good use of your homegrown peppers, tomatoes and herbs.
Course Main Course
Cuisine Mediterranean
Keyword herbs, peppers, potatoes, summer recipes, tomatoes
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 people
Calories 304kcal
Author Mama the Passionate Gardener

Equipment

  • carving knife

Ingredients

Tomato Sauce

  • 3 tbsp cooking oil
  • 1 chopped onion
  • 1 lb finely diced tomatoes
  • 1 tbsp minced garlic
  • 1 tbsp dried herbs of choice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric

Stuffing

  • 1 ground beef
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp dried herbs
  • 1 tbsp pepper paste

Vegetables

  • 12 small potatoes
  • 12 sweet peppers

Instructions

Make the Sauce

  • Preheat oil on a skillet, and add the onions to sautee.
  • Once the onions turn translucent, add the garlic. Do not let the garlic burn.
  • Add the tomatoes, spices, and herbs. Bring to a quick boil on high heat, then reduce to medium. Cover with a lid and let simmer for 10 minutes. All the juices from the tomatoes should reduce.

Prepare the Stuffing and the Vegetables

  • In a bowl, put all the stuffing ingredients. Mix them well to make a homogenous mixture.
  • Carve the potatoes using a carving knife. If the potatoes are big, cut them in half and carve from the flat side, forming a bowl shape.
  • Take off the pepper tops and remove the seeds.

Assemble the Dish

  • Preheat the oven to 375F. Spread the tomato sauce in a casserole dish.
  • Fill the peppers and potatoes with the meat mixture. And then arrange them over the sauce.
  • Drizzle two-tablespoons-worth of olive oil, then cover with aluminum foil. Bake for 30 minutes, then uncover and continue cooking for 15 minutes to let brown.

Nutrition

Calories: 304kcal
Nutritional values are approximate

7 thoughts on “Easy Stuffed Peppers & Potatoes From The Garden

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