Cheesy Mashed Potato Stuffed Bell Peppers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 stuffed pepper halves)
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 4 large bell peppers (red, orange, or yellow)
• 2 lb (900 g) potatoes, peeled and cubed
• 4 tbsp unsalted butter, divided
• 1/3 cup (80 ml) whole milk, warmed
• 1 1/2 cups (150 g) shredded sharp cheddar cheese, divided
• 1/4 cup (25 g) grated Parmesan cheese, plus 2 tbsp for topping
• 1 small onion, 1 small carrot, 1 celery stalk (all finely diced)
• 2 cloves garlic, minced
• 2 tbsp sour cream (optional)
• 1 tsp smoked paprika, 1/2 tsp dried thyme
• 1/4 cup (15 g) panko breadcrumbs (optional, for crunch)
• 2 tbsp olive oil, plus more for drizzling
• Salt and black pepper
• 2 tbsp chopped fresh parsley or chives, for garnish

Do This

• 1. Preheat oven to 400°F (200°C). Halve bell peppers lengthwise, remove seeds, drizzle with olive oil, salt, and pepper. Roast cut-side up for 15 minutes in a baking dish.
• 2. Meanwhile, boil potatoes in salted water for 15–18 minutes until very tender; drain well.
• 3. While potatoes cook, sauté onion, carrot, and celery in butter and olive oil until soft and golden; add garlic, paprika, and thyme and cook 1 minute more.
• 4. Mash hot potatoes with butter, warm milk, sour cream (if using), cheddar, Parmesan, salt, and pepper. Fold in sautéed vegetables.
• 5. Generously stuff roasted pepper halves with the cheesy mashed potatoes. Top with remaining cheddar, Parmesan, and panko (if using); drizzle lightly with olive oil.
• 6. Bake stuffed peppers at 400°F (200°C) for 20–25 minutes until tops are golden and cheese is bubbling. Garnish with parsley or chives and serve hot.

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Why You’ll Love This Recipe

• Comfort-food flavor: creamy, cheesy mashed potatoes tucked into sweet roasted bell peppers.
• A hearty vegetarian main that is filling enough to stand on its own.
• Flexible and forgiving: easy to customize with different cheeses, herbs, or extra veggies.
• Great for making ahead and reheating for cozy weeknight dinners.

Grocery List

• Produce: 4 large bell peppers, 2 lb potatoes, 1 small onion, 1 small carrot, 1 celery stalk, 2 cloves garlic, fresh parsley or chives.
• Dairy: Unsalted butter, whole milk, sour cream (optional), shredded sharp cheddar cheese, grated Parmesan cheese.
• Pantry: Olive oil, panko breadcrumbs (optional), smoked paprika, dried thyme (or Italian seasoning), salt, black pepper, red pepper flakes (optional).

Full Ingredients

For the Roasted Peppers

• 4 large bell peppers (red, orange, or yellow), about 10–12 oz / 280–340 g each
• 2 tsp olive oil (for drizzling)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

For the Potato Filling

• 2 lb (900 g) starchy or all-purpose potatoes (Russet or Yukon Gold), peeled and cut into 1-inch (2.5 cm) cubes
• 1 tbsp salt (for the boiling water)
• 3 tbsp unsalted butter
• 1/3 cup (80 ml) whole milk, warmed (microwave or stovetop)
• 2 tbsp sour cream (optional, for extra richness)
• 1 cup (100 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) grated Parmesan cheese
• 3/4 tsp fine sea salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste

For the Sautéed Vegetables & Seasoning

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow or white onion, finely diced (about 1 cup / 120 g)
• 1 small carrot, finely diced (about 1/2 cup / 60 g)
• 1 small celery stalk, finely diced (about 1/2 cup / 60 g)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or Italian seasoning
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For Topping & Garnish

• 1/2 cup (50 g) shredded sharp cheddar cheese
• 2 tbsp grated Parmesan cheese
• 1/4 cup (15 g) panko breadcrumbs (optional, for a crunchy top)
• 1–2 tsp olive oil (for drizzling over the topping)
• 2 tbsp chopped fresh parsley or chives, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the peppers

Preheat your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold all the pepper halves in a single layer. Slice each bell pepper in half from top to bottom through the stem. Carefully remove the stems, seeds, and white ribs. Place the peppers cut-side up in the baking dish. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Use your hands or a brush to lightly coat the insides. Roast the empty pepper halves for 15 minutes while you prepare the filling. This softens the peppers and evaporates excess moisture so they will not turn watery later.

Step 2: Boil the potatoes

While the peppers are roasting, place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon salt to season the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–18 minutes, or until the potatoes are very tender when pierced with a fork and almost starting to break apart. Drain the potatoes thoroughly in a colander, allowing excess steam to escape for 2–3 minutes so they are dry enough to mash without becoming gluey.

Step 3: Sauté the vegetables and bloom the spices

While the potatoes simmer, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and the onions are starting to turn golden at the edges. Reduce the heat to medium-low if they brown too quickly. Stir in the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for 1 minute more, just until fragrant. Remove from the heat and set aside.

Step 4: Mash the potatoes and mix the filling

Return the hot, drained potatoes to the still-warm pot. Add 3 tablespoons butter, the warm milk, and sour cream (if using). Mash until mostly smooth and creamy, leaving a few small chunks if you enjoy a rustic texture. Stir in 1 cup shredded cheddar and 1/4 cup grated Parmesan until melted and evenly distributed. Fold the sautéed vegetable mixture into the mashed potatoes, making sure to scrape all the flavorful bits from the skillet. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, then taste and adjust seasoning as needed. The filling should be well seasoned at this point, as the peppers themselves are mild.

Step 5: Stuff the roasted peppers

Remove the par-roasted peppers from the oven. They should be starting to soften but still holding their shape. Reduce the oven temperature to 375°F (190°C) if you prefer a gentler bake, or keep it at 400°F (200°C) for a more golden top. Using a spoon, generously fill each pepper half with the hot mashed potato mixture, mounding it slightly above the edge of the pepper. Press gently to remove any large air pockets but avoid compacting the filling too firmly, which can make it dense. You should use all the filling to create 8 well-stuffed pepper halves.

Step 6: Add the cheesy topping and bake

In a small bowl, combine 1/2 cup shredded cheddar, 2 tablespoons grated Parmesan, and the panko breadcrumbs (if using). Sprinkle this mixture evenly over the tops of the stuffed peppers. Drizzle lightly with 1–2 teaspoons olive oil to help the topping crisp and brown. Return the baking dish to the oven and bake for 20–25 minutes, until the cheese is melted, the tops are golden, and the peppers are very tender when pierced with a knife. If you want extra color, switch the oven to broil for 1–2 minutes at the end, watching closely to prevent burning.

Step 7: Garnish and serve

Remove the stuffed peppers from the oven and let them rest for 5–10 minutes. This short resting time allows the filling to set slightly, making them easier to serve. Sprinkle with chopped fresh parsley or chives just before serving. Serve 2 halves per person as a hearty main dish, or 1 half as a side alongside a simple green salad, roasted vegetables, or a piece of grilled meat or fish. Enjoy them hot, when the centers are creamy and the cheese is still luxuriously melted.

Pro Tips

• Choose the right potatoes: Russet or Yukon Gold potatoes mash beautifully and give you a fluffy, creamy filling that holds up inside the peppers.
• Dry the potatoes well: Letting the potatoes steam off for a few minutes after draining prevents watery mash and keeps the filling rich and velvety.
• Do not skimp on seasoning: Taste the mashed potato mixture before stuffing. It should be slightly more seasoned than you think you need, since the peppers will mellow the flavors.
• Pre-roast the peppers: That 15-minute head start in the oven makes all the difference between crisp, underdone peppers and tender, sweet ones.
• For extra crunch: Use the panko topping and drizzle with a little olive oil for a golden, crispy, gratin-style crust.

Variations

• Bacon and cheddar: Stir 1/2 cup cooked, crumbled bacon into the mashed potatoes along with the sautéed vegetables for a smoky, hearty twist.
• Herb and garlic lovers: Increase the garlic to 3–4 cloves and add 2–3 tablespoons of finely chopped fresh herbs (parsley, chives, dill, or basil) to the filling.
• Spiced potato-pea filling: Add 1 teaspoon mild curry powder or garam masala and 1/2 cup thawed frozen peas to the potato mixture for an Indian-inspired flavor profile.

Storage & Make-Ahead

To make ahead, assemble the stuffed peppers completely, including the cheese and crumb topping, then cover tightly and refrigerate for up to 24 hours before baking. When ready to cook, remove from the refrigerator while the oven preheats and add 5–10 minutes to the baking time to ensure the centers heat through. Leftover baked stuffed peppers keep well in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, or until hot in the center; cover loosely with foil if the tops brown too quickly. You can also freeze baked stuffed peppers, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate values per serving (2 stuffed pepper halves): about 630 calories, 32 g fat, 65 g carbohydrates, 18 g protein, 7 g fiber, and 950 mg sodium. Actual values will vary based on the specific brands of ingredients used, whether you include sour cream and panko, and how much salt you add.