4 Serves
82 Mins
Wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes using a chefs knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Prepare the potato filling by mashing boiled potatoes and mixing them with turmeric, cumin seeds, salt, and pepper in a bowl.
Stuff each bell pepper generously with the prepared potato mixture and replace the tops.
Heat olive oil in a large frying pan over medium heat.
Place the stuffed peppers in the frying pan, cover, and cook on low heat, turning occasionally until the peppers are tender and slightly charred, about 50 minutes.
25
g95
g20
g
Yemeni
