Potato (and Egg) Stuffed Bell Peppers
And Pan Toasted Bread With Linguica
These stuffed bells are versatile. Breakfast, lunch or dinner menu works … even a side dish. Without the egg this is a perfect vegan dish … My daughter will be pleased.
I’ve teamed up this family brunch with Pan Toasted Bread and Linguica. The guys will go for the linguica. Me too. Oops. This Pan Toasted Bread and Linguica is an easy quick fix and can second as an appetizer too.
Serves 4 adults
Preheat oven to 425 degrees F
Stuffed Bell Peppers
5 Bell peppers-choose your favorite, green, red, orange or yellow or vary. One will be used to cook with the potatoes. I recommend green for this. Search for bells uniform in size to provide a tasty appeal.
1 Medium onion-diced
4 Medium red potatoes-washed, skins left on, and diced
Olive oil for sauté
Salt and Pepper to taste
Wash and remove the tops and seeds of the bell peppers. Keep tops for garnish or not. Set aside all but one bell. Dice this one bell pepper.
Place all but the diced bells into an oven proof dish including the tops. Bake at 425 degrees F for 15-20 minutes. Remove from oven and set aside to cool.
Yep, these are not uniform in size. Not as attractive. Half of eating is appearance.
Next, over medium heat sauté the onion and diced bell. After about 2 minutes add the potatoes and continue. Try to avoid stirring. This will help achieve browning and caramelization. Every few minutes turn the potatoes with a spatula until they are cooked through.
Place cooked potatoes into each baked bell pepper. Fill to the top. If not adding an egg sprinkle the top layer of potatoes with parsley and place the topper, roasted bell pepper top. Serve as a side dish or main dish.
If placing an egg on top of each pepper there are two cooking alternatives. One, cook the egg and place over the top layer of potatoes. This gives more control. Or my fav, after placing the stuffed bells back into the oven for about 5-10 minutes, remove, break an egg over the top of each stuffed pepper … Pop back into the oven until the eggs are set. This will tend to give you a sunny side up cooked egg.
Pan toasted Bread and Linguica
2 Tablespoons of olive oil
4 Cloves of garlic-minced
4 Slices of day old bread, each about 3/4 inch slice. Cut into cubes. I use Ciabatta (best) or French baguette.
8 Ounces of linguica cut into 3/4 inch slices (I use fully cooked linguica)
1 Tablespoon of fresh parsley-chopped-for garnish, or use 1/2 Teaspoon Herbs De Provence when cooking linguica
1/4 Teaspoon sweet paprika
Heat olive oil over medium heat and add the garlic and sauté until the garlic starts to turn slightly brown. Remove the garlic and add the bread cubes. Stir as they are toasting.
In another small skillet cook the linguica over medium heat for about 5 minutes … enough time to cook out some of the fat. Add the Herbs De Provence to the cooking linguica, if using. Add the drained linguica to the toasting bread and continue cooking for several minutes.
Remove the bread and meat to a serving dish. Sprinkle with paprika and parsley. Omit if using Herbs De Provence.