Mashed Potato-Stuffed Peppers

adapted from Your Organic Kitchen

  • 4 medium poblano or Anaheim chile peppers
  • 2 cloves garlic
  • 1 pound potatoes
  • 4 ounces cream cheese
  • 2 ounces cheddar or jack cheese
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives (optional)
  • 1/4 - 1/2 cup milk

Cut chile peppers in half lengthwise and remove seeds and stems.

Mince garlic.

Cut potatoes into large chunks.

Cut cream cheese into pieces.

Shred cheddar or jack cheese.

Combine garlic, vinegar, olive oil, salt, and black pepper in a medium mixing bowl. Toss the chile peppers in the bowl to thoroughly coat. Place chiles cut side down on a baking sheet and bake for 20 to 30 minutes, or until the chiles are tender.

Bring a large pot of water to a boil and cook potatoes for 15 minutes or until tender. Drain and place in a large bowl. Mash the potatoes with the chives. Cut the cream cheese into pieces and add to the potatoes, allow it to melt, then mash into the potatoes. Add any marinade left from the chiles and enough milk as you are mashing to make the potatoes smooth and creamy.

Turn the peppers cut side up on the baking sheet. Mound mashed potatoes in the baked peppers. Top with the shredded cheese. Bake for 15 minutes or until lightly browned.

Makes 8 servings.
145 calories per serving.

Return to Recipe Menu