Chili Potatoes with Sweet Peppers
This recipe is inspired by a suggestion from Scramble member Alyce Traverso. It’s a healthy and filling vegetarian meal that your family members can each enjoy in their own way.
- 4 russet (baking) potatoes
- 1 Tbsp. extra virgin olive oil
- 1 red or green bell pepper diced
- 1 jalepeno pepper, seeds removed and finely diced
- 1 yellow onion diced
- 3/4 tsp. chili powder or more to taste
- 1/4 tsp. ground cumin or more to taste
- 1/2 tsp. dried oregano or use 1 1/2 tsp. fresh
- 1/4 tsp. salt
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed (or use combination of beans and corn kernels)
- 1 cup shredded Mexican blend cheese for serving
- 1/2 cup salsa (look for brands with no sugar added), for serving (optional)
- 1/2 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
- Scrub the potatoes, pat them dry, and pierce the skins in several places with a fork.
- Place the potatoes in the microwave and cook on high for about 10 minutes, flipping them once, until they are tender when pierced with a knife. If they are not done after 10 minutes, keep checking every 2 minutes. (Alternatively, cook the potatoes in a 400-degree oven for 50 – 60 minutes.)
- Meanwhile, in a heavy skillet, heat the oil over medium heat. Add the bell peppers, jalapeños, onions, chili powder, cumin, oregano, and salt.
- After about 10 minutes, stir in the beans (or bean and corn combination). Cook the vegetables, stirring often, until they are very tender, about 10 more minutes.
- Cut the potatoes lengthwise and open them up. Top each potato with 1/4 of the vegetables, 1/4 of the cheese, and 1 – 2 Tbsp. of salsa and/or sour cream, if desired.
Slow Cooker Directions:
- If you are fortunate enough to have two slow cookers, the potatoes can be prepared in one slow cooker and the vegetables can be prepared in another. To do this, prick the scrubbed potatoes with a fork, wrap them in foil, then put in a slow cooker, stacking as necessary to fit. Cook on low for 9 - 10 hours or high for 5 – 6 hours. Alternatively, bake the potatoes in a conventional or microwave oven. Add the oil, peppers, onions, black beans (and corn), and spices to a slow cooker and cook on low for 8 - 10 hours or on high for 4 - 6 hours. Top the potatoes with the vegetables and beans (and corn), then the cheese, and then salsa and/or sour cream, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Wash the potatoes, dice the bell pepper and the onion, seed and dice the jalapeno pepper, combine the spices, shred the cheese if necessary and refrigerate. Scramble Flavor Booster: Substitute chipotle chili powder for the chili powder, and serve the potatoes topped with lots of salsa and/or sour cream. Top the potatoes with a thin layer of butter or olive oil before adding the toppings. Tip: Poor potatoes get a bad rap! Potatoes are actually rich in nutrients and fiber, with a medium potato containing about the same amount of vitamin C as a cup of blueberries and more than double the potassium of a medium banana! Nutritional Information Per Serving (% based upon daily values): Calories 490, Total Fat: 18g, 28%; Saturated Fat: 9g, 45%; Cholesterol: 40mg, 13%; Sodium: 700mg, 29%; Total Carbohydrate: 63g, 21%; Dietary Fiber: 10g, 40%; Sugar: 5g; Protein: 21g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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