“Mushroom Season” Appetizer (Peppers Stuffed with Potato)
The filling here rides on an unexpected pairing: mashed potato for body and pickled mushrooms for a tart, briny lift that plain vegetable-stuffed peppers usually lack. It works as either a warm starter or a light side. A short bake at 200-220 °C (roughly 400-425 °F) dries the top of the pepper while the potato inside stays soft.
Don’t skip scalding the peppers with boiling water before you fill them. It relaxes the walls just enough that they cook through in 15-20 minutes without their edges scorching. Prefer some bite? Cut the scald to a few seconds.
- Drain the pickled mushrooms and squeeze them gently so the brine doesn’t make the filling runny.
- “Vegeta” is a Balkan/post-Soviet seasoned salt (dried vegetables plus salt and MSG); swap in a bouillon powder or plain salt with dried herbs and a pinch of turmeric for color.
- Serve warm with smetana (full-fat sour cream) or a light garlic sauce.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes until tender and mash them.
Add the boiled egg, salt, pepper, seasoning, and chopped pickled mushrooms to the potato and mix well.
Cut the tops off the peppers, remove the seeds, and scald them with boiling water.
Fill the prepared peppers with the potato stuffing.
Place the peppers on an oiled baking sheet and bake at 200–220 °C (390–430 °F) for 15–20 minutes.
Garnish with fresh herbs before serving.
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