Stuffed Bell Pepper with Mashed Potato and Roasted Onion

If you want a healthy Polish dish that you will enjoy from start to end, this is the one you're looking for. This dish is usually served with yogurt.

Mashed Potato and Roasted Onion: 4 cups (1 L) water 3 large russet potatoes, peeled and cut in 1.5 inch (4 cm) wedges 1 medium yellow or white onion, diced 4 Tbsp (60 mL) whipping cream 2 Tbsp (30 mL) butter Sea salt and freshly ground pepper to taste Pinch nutmeg 2 Tbsp (30 mL) extra-virgin olive oil 1 tsp (5 mL) chopped fresh parsley or chives (optional)

Stuffed Bell Pepper: 1 each large yellow, red and green bell pepper 3 Tbsp (45 mL) plus 1 Tbsp (15 mL) extra-virgin olive oil 1/2 cup (125 mL) peas 1 cup (250 mL) carrots, cut in 1/4 inch (6 mm) cubes 1 medium onion, diced 4 cloves garlic, minced 1/2 cup (125 mL) celery, diced 1 tsp (5 mL) paprika 1 tsp (5 mL) fresh chopped oregano or 1/2 tsp (3 mL) dried oregano Sea salt and freshly ground pepper to taste 1 Tbsp (15 mL) butter 1/4 cup (62 mL) white wine 1 cup (250 mL) cooked jasmine rice 2 medium tomatoes, diced

Mashed Potato and Roasted Onion: In a large pot, bring water to a boil and cook the potato until soft. Drain and set aside.

In the meantime, saut?he onion with oil until golden brown, in a large pot. Add whipping cream, potato and butter. Mash the potato mixture thoroughly and place on a serving dish. Sprinkle parsley over top and set aside.

Stuffed Bell Pepper: Preheat the oven to 375°F (190°C).

Cut the tops off the peppers and set aside. Remove the seeds. Brush the peppers inside and out with one tablespoon of olive oil and season with a little salt and pepper. Place the peppers on an ovenproof dish and set aside.

In a large pan, heat the oil over medium heat and saut?he peas, carrots, onion, garlic and celery until tender. Add the paprika, oregano, wine and butter and simmer until all the liquid evaporates (deglazing). Add the rice and tomatoes, season with salt and pepper, and mix thoroughly. Make sure that the mixture is not too wet or dry.

Stuff the bell peppers with the mixture. Place the peppers in the oven and bake for 35 minutes. Remove from oven, place the peppers on top of the mashed potato and serve immediately.

Source: alive #210, April 2000