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Stuffed Capsicums (Green Bell Peppers )

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Servings: Makes 4 servings

Cook Time: 28 minutes

Prep Time: 20 minutes


3 medium white potatoes, peeled and quartered
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 cup frozen peas, thawed
1 large carrot, grated
4 medium green bell peppers, tops cut off, seeds and veins removed
2 tablespoon grated mozzarella cheese
1/4 cup shredded unsweetened coconut
4 teaspoon finely chopped Cilantro leaves


1. Place potatoes in a medium pan and cover with cold water. Bring to a boil over high heat, then simmer, covered, until potatoes are tender, about 15 minutes. Drain, then mash potatoes in the cooking pot with butter, salt, pepper, and oregano. When potatoes are roughly mashed and butter has melted in, stir in the peas and carrot.
2. Scoop potato mixture into the peppers, dividing equally. Sprinkle 1/2 tablespoon cheese over the surface of each one.
3. Place peppers on a microwave safe dish and microwave on high until peppers are slightly tender and cheese is melted, about 9 to 12 minutes.
4. Remove from microwave and sprinkle top of each pepper with 1 tablespoon coconut and 1 teaspoon cilantro. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 servings
Base Nutrients
Calories 210 kcal (10%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 5 g (25%)
Cholesterol 10 mg (3%)
Sodium 260 mg (10%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 8 g (32%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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