Andalusian Potato Stuffed Peppers

Ingredients

In the original Caribbean Potato Stuffing, the dish is typically spiced with Caribbean flavors such as thyme, allspice, and Scotch bonnet peppers. However, in this Andalusian adaptation, we will be incorporating traditional Andalusian spices like paprika, cumin, and saffron to infuse the dish with the unique flavors of the region. Additionally, we will be using local Andalusian ingredients such as Piquillo peppers and olive oil to enhance the authenticity of the dish. We alse have the original recipe for Caribbean Potato Stuffing, so you can check it out.

• 4 large bell peppers, preferably red or yellow 4 large bell peppers, preferably red or yellow
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   Place the peppers on a baking sheet and roast them in the preheated oven for 15-20 minutes, or until they become slightly charred and softened.
4. 4.
   While the peppers are roasting, cook the diced potatoes in a pot of salted boiling water until tender. Drain the potatoes and set aside.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
6. 6.
   Add the cooked potatoes to the skillet and mash them with a fork or potato masher until smooth.
7. 7.
   Stir in the paprika, cumin, saffron threads, salt, and pepper, and cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Remove the skillet from heat and let the potato mixture cool slightly.
9. 9.
   Once the peppers have cooled, carefully stuff them with the potato mixture, pressing gently to fill the peppers completely.
10. 10.
    Place the stuffed peppers back on the baking sheet and return them to the oven for another 10-15 minutes, or until the filling is heated through and the peppers are tender.
11. 11.
    Serve the Andalusian Potato Stuffed Peppers warm as a main course or as a side dish.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Paprika — Use a good quality Spanish paprika for an authentic Andalusian flavor.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the potato mixture.
• Serve the Andalusian Potato Stuffed Peppers with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for added flavor and presentation.
• If you prefer a smokier flavor, you can roast the peppers on a grill instead of in the oven.
• Experiment with different types of peppers, such as Piquillo or Padron peppers, for a unique twist on the dish.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Andalusian Potato Stuffed Peppers as a main course accompanied by a fresh green salad and crusty bread. Alternatively, they can be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with a sprinkle of fresh parsley and a drizzle of olive oil. The vibrant colors of the peppers and the creamy filling will create an eye-catching presentation.