Potato- Stuffed Peppers
Taste of Home Spring 1999 Cooking School
- 1 pkg. 22oz. Ore-Ida frozen mashed potatoes
- 2 cups milk
- 2 Tbsp. butter or margarine
- 1packet Hidden Valley Ranch Dressing Mix
- Pepper to taste
- 4 medium green or sweet red peppers
- 1 cup shredded cheddar cheese
Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside. Remove stems and seeds from the peppers; cut in half lengthwise. Place in an ungreased microwavesafe 13x9" baking dish. Cover
and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
When cutting peppers in half, be certain not to remove the tops- just the stems andthe seeds. The tops help create a nice boat to stuff the mashed potatoes in to.
For added variety, substitute shredded pepper jack or crumbled blue cheese for the cheddar cheese.