Yukon Stuffed Peppers
This may be made with different colored peppers to enhance the visual appeal, if you choose.
Serves: 6
Prep Time: 45 min
Cook Time: 50 min
Ingredients
6
Medium-sized bell peppers
2 1/2 Pounds
Yukon Gold potatoes, peeled and cut into chunks
2 Cloves
Garlic
3/4 Cup
Non-dairy milk
1/3 Cup
Green onions, chopped
1 Cup
Frozen corn kernels, thawed
Several Twists
Fresh ground pepper
Dash
Salt
Directions
1
Cut peppers in half lengthwise, remove seeds and tops. Steam over boiling water for 10 minutes. Drain and set aside. Preheat oven to 350 degrees.
2
Meanwhile, cook potatoes and garlic in water to cover, until tender, about 30 minutes. Drain. Mash potatoes with non-dairy milk. Stir in onions, corn, pepper and salt. Mound into pepper halves.
3
Bake for 20 minutes.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.