These classic Potato-Stuffed Red Peppers are a glory of Hungarian cuisine. We have lightened the recipe, using a tasty potato stuffing instead of ground meat or lamb. Since this recipe is an appetizer, use small red bell peppers. You can prepare potatoes the day before or use leftover plain mashed potatoes.
Olive oil, or non-stick cooking spray
1/2 cup red onions, chopped
3 cloves garlic, minced
1 cup celery, sliced
3 red potatoes peeled, cooked, mashed, cooled
1/2 teaspoon each ingredient: cayenne pepper, oregano
8 small red bell peppers
Red Pepper Sauce
Olive oil, or nonstick cooking spray
2 medium-large red bell peppers, seeded, chopped
1-1/2 cups plain nonfat yogurt
1/4 teaspoon oregano
Potato Stuffing: Spray a nonstick frying pan and cook onions, garlic, and celery, covered, over medium heat, stirring occasionally. Stir in mashed potatoes. Season with cayenne and oregano. Set aside.
With a small sharp knife, cut a 1/2-inch circle around stem end of each pepper. Remove lid and seeds.
Wash pepper and drain; dry on paper towel. Using a spoon, stuff peppers with potato mixture. Place peppers in 9 x 13-inch baking pan. Pour 1/2 cup water into pan. Preheat oven to 375°F. Bake peppers 20 minutes or until hot and cooked.
Red Pepper Sauce: Prepare while peppers are cooking. Spray a nonstick frying pan and saute peppers and shallots until peppers are tender, about 5 to 6 minutes, stirring occasionally. Cool and puree. Pour pureed mixture into small bowl. Mix in yogurt and oregano. Taste to adjust seasonings.
When ready to serve, spoon a pool of sauce onto each dish. Using a slotted spoon, set a stuffed pepper in center of sauce. Serve hot.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 138; Total Fat: 0.5g; Saturated Fat: 0.1mg; Cholesterol: 11mg; Sodium: 63mg; Potassium: 632mg;
Milk: 0.5, Vegetables: 1.5, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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