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  • Prep-time: / Ready In:
  • Makes 4 stuffed pepper halves

These eye-catching stuffed pepper boats are packed full of good-for-you ingredients and drizzled with a homemade hot sauce. Potatoes, corn, and onion make a luscious filling that’s enhanced with spicy serrano chile and aromatic ginger. Sprinkle each half with fresh cilantro and sunflower seeds for a delicious dish you can serve alongside good bread and a fresh salad. And if you prefer the slightly sweeter taste of red bell peppers, feel free to swap in any color pepper that you like.

From Forks Over Knives—The Cookbook


  • 2 medium potatoes, peeled and halved
  • ½ cup fresh or frozen corn kernels
  • ½ cup finely chopped yellow onion
  • ¼ cup finely chopped green bell pepper
  • 1 teaspoon lime juice
  • 1 clove garlic, minced
  • ½ teaspoon very finely chopped serrano chile
  • 1 teaspoon sea salt
  • ¼ teaspoon grated fresh ginger
  • 2 yellow bell peppers
  • ¼ cup sunflower kernels, toasted
  • 1 large tomato
  • ½ teaspoon cayenne pepper
  • 1½ teaspoons finely chopped fresh cilantro


  1. Preheat oven to 350°F. In a saucepan combine potatoes and enough water to cover. Bring to boiling over medium; reduce heat. Simmer about 15 minutes or until tender; drain. Let potatoes cool. Mash potatoes.
  2. In a small saucepan combine corn and 1 cup water. Cook over medium 5 to 7 minutes or until corn is tender; drain. Add to mashed potatoes with the onion, bell pepper, lime juice, half of the garlic, serrano chile, ½ teaspoon salt, and the ginger. Mix well.
  3. Halve each yellow bell pepper lengthwise; remove seeds and membranes. Divide potato mixture among bell pepper halves; sprinkle with sunflower kernels. Place filled peppers in a shallow baking dish; cover with foil. Bake 30 to 35 minutes or until peppers are soft when poked with a fork.
  4. For Homemade Hot Sauce, place tomato in a blender. Cover and blend until smooth. Transfer tomato puree to a small saucepan. Add cayenne pepper, the remaining ½ teaspoon sea salt and half clove of garlic. Bring mixture to boiling; cook 5 minutes, stirring occasionally. Reduce heat to low; simmer 5 minutes more.
  5. To serve, drizzle Homemade Hot Sauce over pepper boats. Sprinkle with chopped cilantro.

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(5 from 2 votes)
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Rebecca11 months ago
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The filling for these peppers is divine on it’s own right out of the bowl. ☺️ What an interesting & way to gussy up your mashed potatoes as a main or side dish! This was very good stuffed in peppers too but I found that the time of baking listed was not nearly long enough. It still had a crunch to it and I would cook it longer as I want to be able to use a fork to easy slice off a bite. You might need to experiment with time & your preferences. I might test out roasting poblano peppers and then stuffing them… chile relleno style. I recommend this one!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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