Potato swirls stuffed peppers

Potato swirls stuffed peppers are a cute and fancy way hot to serve mashed potatoes. A thin crust on the outside and a creamy middle make this dish a joy to eat. Mashed potatoes with the usual butter, salt and nutmeg are enhanced with egg yolks which brings the potatoes to a whole new level. Perfect for a quick lunch or dinner.

I love potatoes. Any type, form, cooked, baked, fried, roasted, mashed or smashed. You name it. I love them all. Wink. One of my favourite potatoes are these oven-baked smashed potatoes, a bit rustic and textured. But sometimes I like a bit of artistic potato such as these Hasselback potatoes. Which one do you prefer?

Mashed potatoes must be the easiest thing ever. We all love mashed potatoes. They pair great with meat, vegetables, fish, goulash, stuffed peppers or just like that. However, there is a way how to make them taste even better. The trick is to add the egg yolks. Yes, add the egg yolks at the very end and you’ll get the richest and creamiest potatoes ever.

Additionally, you can use sweet potato, parsnips, pumpkin or celery root instead of a regular potato. I think they will all taste wonderful. The important thing is to give them a good stable consistency, in order to be able to form the swirls.

Bell peppers, long peppers, red, green or yellow peppers

Peppers are a wonderful source of vitamin C. Most of the time I make them in a pan in a stir fry, in a salad, in minestrone or I eat them as a raw snack. This time, I stuffed them. I used the long sweet peppers, but you can pick any peppers you like. Having said that, I suggest choosing a pepper large enough to be able to add some stuffing in it. For instance, bell pepper, Cubanelle pepper or Carmen Italian pepper would be also a great choice.

Stuffed peppers are simply a wonderful idea. Actually, you can be very creative. You can use other vegetables as well. Check these recipes to get inspired: summer squash boats, cute rice-filled zucchini, autumn risotto filled butternut squash, funny filled bell peppers.

Ingredients for potato swirls stuffed peppers:

• 2 long red peppers
• 1 yellow onion
• olive oil
• 4-5 potatoes
• half of a nutmeg
• 1 Tbsp butter
• salt
• 2 egg yolks
• fresh thyme (or cilantro or parsley)

To begin, wash and cook the whole and unpeeled potatoes. Once they are cooked, drain the water and add some cold water instead. Peel the potatoes. After you remove the skin of all the potatoes, place them in a bowl and roughly mash them.

Furthermore, grate half of nutmeg, add a pinch of salt and the butter. Stir to combine and let the potatoes to cool down.

In the meantime, preheat the oven to 180º C and prepare the peppers. Wash and halve them lengthwise, scrape the seeds out and place the peppers on a baking dish (cut side up) lined with parchment paper. Peel and quarter the onion and place it next to the peppers.

Then, drizzle everything with some good olive oil and put in the oven for around 10 minutes. When the peppers start to wrinkle, remove them from the oven (but keep the oven on) and let them chill for about 10 minutes.

Stir in the egg yolks

Meanwhile, finish preparing the mashed potatoes. Using a hand mixer, mix the egg yolks into potatoes until smooth. Put the potatoes in a piping bag (with a round or star nozzle if using one) and pipe them inside the peppers, in decorative swirls. You can either make 2 or 3 swirls in each pepper.

Next, turn the oven to 200º C and place the stuffed peppers back in the oven for about 5 minutes. In order to get those lovely slightly browned peaks, turn the grill function on and bake for 3 more minutes.

In conclusion, serve the potato swirls stuffed peppers immediately, garnished with some fresh thyme, cilantro or parsley. They taste delicious with some spicy mayo, too.

Enjoy!