Vegetarian Stuffed Peppers with Mashed Potatoes

Ready in 50 minutes
Complexity: Sous Chef
Serves 40 People

Vegetarian Stuffed Peppers with Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 40
  • 1 bag (28 oz) Idahoan® FLAKES INSTAMASH® Mashed Potatoes Mix, prepared
  • 10 cups baby spinach, sautéed or steamed
  • 9 cups drained canned lentils, rinsed
  • 3½ cups grated Parmesan cheese, divided
  • 2 tbsp Italian seasoning
  • 20 large red peppers, halved lengthwise and seeded
  • 40 oz whole grain crackers
  1. Stir together mashed potatoes, spinach, lentils, 1 cup Parmesan and Italian seasoning.
  2. Arrange peppers in single layer in 2 greased full size, 2-inch deep steam table pans. Fill each half with 1 cup mashed potato stuffing. Sprinkle remaining Parmesan over top.
  3. Cover with foil and bake in 400°F oven for 20 to 25 minutes or until peppers are slightly softened. Remove foil; bake, uncovered, for 10 to 15 minutes or until peppers are tender, filling is heated through and top is golden brown. Serve with whole grain crackers.
Tip: Substitute basil pesto for Italian seasoning.
Nutrition Information
Serving size: Half stuffed pepper, 1 cup filling, 1 oz whole grain cracker Calories: 310 Fat: 8g Saturated fat: 2g Trans fat: 0g Carbohydrates: 47g Sugar: 5g Sodium: 750mg Fiber: 10g Protein: 14g Cholesterol: 5mg


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