Potato-Stuffed Bell Peppers
2 medium potatoes, peeled, boiled and grated
3 Tbsp olive oil, plus more for frying
1 tsp coarsely ground pepper
1 1/8 tsp salt
1/2 tsp chilli flakes
1 Tbsp finely chopped fresh herbs of your choice (try basil, parsley or cilantro)
1 tsp garlic powder or 1 1/2 Tbsp finely chopped roasted garlic
1 Tbsp corn flour, for binding (optional)
2 bell peppers
- Combine the potatoes, 3 tablespoonfuls of olive oil, ground pepper, 1 teaspoonful of salt, chilli flakes, fresh herbs, garlic powder and corn flour in a large bowl and mix. Adjust the seasoning to taste.
- Cut each bell pepper horizontally into halves and remove the seeds. Sprinkle each half with the remaining salt and fill with the potato mixture.
- In a non-stick frying pan, heat enough oil for shallow frying, then add the stuffed peppers. Fry the bottoms, then carefully turn upside down and fry the top of the potato filling until golden brown.
- Serve warm. Enjoy! Tip: these peppers pair well with any rice-based side dish.