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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Potato-Stuffed Peppers

A Happy Quail Farms favorite comfort food.

(Serves 6)

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium potatoes, peeled and cut into 1/2 -inch cubes
1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 cup chopped parsley
Salt and pepper
Cooking spray

Preheat oven to 350 degrees.  Slice top (stem end) from each pepper and set aside.  Keeping pepper shells intact, remove seeds and ribs.  Arrange shells upright and snugly in a lightly-sprayed pan, and bake while you make the filling, about 20 minutes.

Chop the flesh of the pepper tops, discarding stems.  In a large skillet, over medium heat, sauté potatoes and onion in oil for 8 to 10 minutes, until potatoes soften.  Add chopped peppers and sauté 5 minutes more.  Remove from heat and stir in mustard, parsley, salt, and pepper.

Remove partially baked pepper shells from oven and fill with hot potato mixture.  Return to oven and bake, uncovered, until filling is golden brown and peppers are tender, about 25 minutes.