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Delicious Mini Stuffed Bell Peppers with Sweet Potato

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Ingredients

Adjust Servings:
3 large red potatoes, peeled with some skins left, quartered
10 sweet mini bell peppers, seeded and cut in half lengthwise
1 cup sharp cheddar cheese
1/2 cup celery, finely chopped
1/2 cup finely chopped red onion
1 hard-boiled egg, chopped
1 cup french onion dip
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper

Nutritional information

125.4
Calories
56 g
Calories From Fat
6.2 g
Total Fat
1.9 g
Saturated Fat
18.3 mg
Cholesterol
251.9 mg
Sodium
15 g
Carbs
2.1 g
Dietary Fiber
3.2 g
Sugars
3.5 g
Protein
129g
Serving Size

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Delicious Mini Stuffed Bell Peppers with Sweet Potato

Features:
    Cuisine:

    Terrrrific! So much a different take on a potato salad. And, so tasty. My BH used a few Bell Peppers, and a few Cubanelle Peppers from her garden, as the "boats"; and the crispness of the fresh peppers really complimented the richness of the potato salad. (I think I'll dip into the leftovers right now).

    • 55 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Sweet Petite Potato Peppers, I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp on half of a mini pepper It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer You can dress these up with bacon bits, crab, shrimp, or put your own twist on them :), Terrrrific! So much a different take on a potato salad And, so tasty My BH used a few Bell Peppers, and a few Cubanelle Peppers from her garden, as the boats ; and the crispness of the fresh peppers really complimented the richness of the potato salad (I think I’ll dip into the leftovers right now)


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    Steps

    1
    Done

    Boil Potatoes in Pot of 6 Cups Water, Until Fork Tender, Drain the Potatoes, Place in Mixing Bowl.

    2
    Done

    Separate Bowl Mix Mayo and French Onion Dip, Salt, and Pepper.

    3
    Done

    Combine Dip Mix to Potatoes, Begin to Mash, Leaving Some Chunky Consistency.

    4
    Done

    Toss Onions, Cheese, Celery and Eggs.

    5
    Done

    Sample Potato Salad, You May Want to Add More Salt or Mayo, Depending on Your Flavor.

    6
    Done

    Begin to Spread on the Skins of the Peppers, Line Them in Any Fashion on a Serving Tray. You Should Have 20 Pepper Slices to Serve.

    7
    Done

    Cool For One Hour in the Refrigerator. If You Plant to Take These on a Picnic, Line Them in a Plastic Rectangular Container or Place Them on a Plate With Plastic Wrap Over Ice.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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