Balkan potato stuffed peppers – baked white sweet peppers with creamy vegan potato filling.
Author:Anastasia
Prep Time:15 min
Cook Time:1 hour 5 min
Total Time:1 hour 20 minutes
Yield:4
Category:Main course, Side dish
Cuisine:Balkan, Vegan
Ingredients
500g (1lb) potatoes, grated
500g (1lb) sweet white peppers)
1 small onion, minced
small bunch of parsley, finely chopped
2 tbsp nutritional yeast
1/4 tsp smoked paprika
1/4 tsp garlic powder
pinch of grated nutmeg
black pepper to taste
1/2-1 tsp salt (or to taste)
1/2 can full-fat coconut milk
1/2 C water
oil to grease the baking dish
Instructions
Preheat oven to 220°C (425°F). Grease a baking dish and set aside. Core and seed the peppers.
In a mixing bowl combine grated potatoes, finely minced onion, parsley, nutritional yeast, smoked paprika, garlic powder, nutmeg, salt, pepper and coconut milk.
Stuff the peppers, place them into the baking dish and spoon the remaining potato mixture in between peppers. Pour 1/2 cup of water on top and place the dish in the oven.
After 15 minutes of baking lower the heat to 200°C (400°F). Flip the peppers and bake for another 30 minutes. Then flip again, add more water if needed and put back in the oven for final 20 minutes.
Taste potatoes for doneness. If done, remove peppers out of the oven, let them cool down slightly and serve.
Nutrition
Serving Size:1 stuffed pepper
Calories:263
Sugar:4g
Sodium:607mg
Fat:13.7g
Saturated Fat:10.8g
Carbohydrates:33.6g
Fiber:6.5g
Protein:5.9g
Cholesterol:0mg
Keywords: peppers, potatoes, coconut, vegan, vegetarian, gluten-free, Balkan
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