By Father's Day Sunday. Steaks. Dave got a full-featured wrench set from the boys, a new wallet from Amber, a handmade card from Josie, a book about Nebraska history from me. He was content. Gayle gave him a handkerchief from Larry's drawer — "David. This was his. It's yours now." He held it. He did not speak. He put it in his pocket. He wears it in his pocket now, every day.
Drove Tuesday-Wednesday.
Book two copyedits 80% done.
Gayle was a little tired Friday. Fine otherwise.
Sunday: pot roast.
That Sunday pot roast deserved the full treatment — and in our house, that means something hearty alongside it that feels like it came from someone’s grandmother’s kitchen. These Potato-Stuffed Peppers are exactly that kind of dish: simple, filling, and the sort of thing that makes a plate look like it was made with intention. On a day when Dave tucked that handkerchief into his pocket and didn’t say a word, the least I could do was make a dinner that spoke for itself.
Potato-Stuffed Peppers
Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 4
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 3 cups mashed potatoes (prepared, seasoned)
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 2 slices bacon, cooked and crumbled (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
- Prep the peppers. Brush the outside of each pepper with olive oil and place them cut-side-up in the prepared baking dish. Pre-bake for 10 minutes to soften slightly.
- Mix the filling. In a large bowl, combine the mashed potatoes, sour cream, green onions, garlic powder, onion powder, half the cheddar cheese, and bacon if using. Season with salt and pepper and stir until well blended.
- Fill the peppers. Spoon the potato mixture evenly into the pre-baked pepper shells, mounding the tops slightly. Sprinkle the remaining cheddar over each pepper.
- Bake. Return the dish to the oven and bake for 30–35 minutes, until the peppers are tender and the cheese on top is melted and lightly golden.
- Rest and serve. Allow the peppers to rest for 5 minutes before serving. Garnish with additional green onions if desired.
Nutrition (per serving)
Calories: 290 | Protein: 8g | Fat: 11g | Carbs: 40g | Fiber: 4g | Sodium: 420mg