When you yearn for comforting mashed potatoes, all creamy, garlicky, and herb-scented, here is a fun way to make them: Stuffed and baked in mini bell peppers, these delightful morsels make a pretty appetizer, a colorful side, yummy finger food, and a nutritious way to brighten your table. Special equipment needed: potato ricer and grapefruit knife.
Makes about 35.
3 pounds mini bell peppers
1 cup low-fat plant-based milk
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary leaves
1 large head dry-roasted garlic
Big pinch ground white pepper
Big pinch ground nutmeg
3 tablespoons shiro (mild white) miso, or to taste
Pinch ground chili pepper (optional)
6 medium russet or yellow potatoes
- Preheat the oven to 375°F.
- Cut off the top of each pepper and remove the seeds with a grapefruit knife.
- Add the plant-based milk, sage, rosemary, garlic cloves, white pepper, nutmeg, miso, and chili (if using) in a blender. Blend thoroughly.
- Boil the whole potatoes in a pot of water until a knife penetrates them easily, 15 to 20 minutes. Drain. While steaming hot, rice the potatoes into the cooking pot. Reheat on low, and then add the blended seasoned milk.
- Whip the potatoes with a wooden spoon or whisk until creamy. Add a little more plant milk if they become dry. Taste and correct the seasonings.
- Fill a pastry bag with the seasoned potatoes and generously fill each pepper with them. Snuggly fit a handful of the stuffed peppers in each cup of a muffin tin or in 3-inch ramekins. They will shrink slightly as they bake so a tight fit is fine.
- Bake for 30 to 40 minutes, but begin checking for doneness after 30 minutes. The peppers are ready when they soften and the potatoes toast on top. Serve immediately, grouped in small bowls.
Cathy Katin-Grazzini is a plant-based chef and cookbook author of Love the Foods that Love You Back. She is Food Editor for VEGWORLD magazine, and manages her blog, Cathy’s Kitchen Prescription, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle. Certified in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, she went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband, Giordano Katin-Grazzini, who photographed the cookbook, live in Ridgefield, Connecticut.