Radmila's Yugoslavian Stuffed Peppers

We were really looking forward to making this recipe, it comes from a very close friend's Mother!  The potato filling was such a fun twist on stuffed peppers, much more exciting than rice or quinoa. Delicious!

This was taken before the peppers were baked.  Please excuse my photography - it was a weeknight and we were hungry, so I didn't take the time to plate it!

 

Ingredients:

• 4 green bell peppers
• 8 oz. package of sliced mushrooms (I used baby bellas)
• 4 potatoes, shredded
• 1 carrot, shredded
• 3 garlic cloves, diced
• 1/3 cup fresh parsley, chopped
• 1 tbs. Earth Balance
• 1 tbs. Earth Balance, melted
• Fresh ground pepper, to taste
• Vegeta Seasoning, to taste (this can be purchased locally at Southern Seasons or online)
• 1 - 2 heirloom tomatoes, sliced

Directions:

1. Preheat the oven to 350 degrees.
2. Heat a large skillet over medium heat, add 1 tablespoon of the earth balance.  Once melted, add the shredded potato, mushrooms, garlic, carrot, vegeta, parsley and ground pepper to the skillet.  Cook the filling a little more than halfway.  
3. While the filling is cooking, wash the green bell peppers and cut them in half, remove the seeds and arrange in a baking dish.
4. Fill the peppers with the potato filling and cover with a sliced tomato.  Brush the tomato with the melted earth balance.  Cover with aluminum foil and bake for 35 minutes.  Check them by tasting some of the filling to confirm that the potato is cooked through.

As it is with any of my recipes, if you try it out, please post your comments/feedback!