Irish Colcannon Stuffed Bell Peppers with Cheddar-Tarragon Cream
These Irish Colcannon Stuffed Bell Peppers combine the creamy texture of colcannon with savory bell peppers, topped with a rich cheddar-tarragon cream sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Colcannon Stuffing
- 1
Boil potatoes
Boil potatoes in salted water until tender.
- 2
Mash potatoes
Drain and mash potatoes with butter and milk.
- 3
Fold in greens
Fold in cabbage, leek, salt, and pepper, mixing well.
Preparing the Bell Peppers
- 1
Preheat oven
Preheat oven to 375°F (190°C).
- 2
Season peppers
Place bell peppers in a baking dish and lightly season with salt.
Tip: ⚠ Ensure peppers are snugly fit in the baking dish to prevent toppling. 💡 Par-bake peppers before stuffing for softer texture.
- 3
Fill peppers
Fill each pepper with the colcannon stuffing.
How to Make Irish Colcannon Stuffed Bell Peppers with Cheddar-Tarragon Cream
Total time: 2 h · Yields 4 servings
- 1
Baking the Peppers
Bake stuffed peppers for 25-30 minutes until peppers are tender.
- 2
Making the Cream Sauce
In a saucepan, simmer heavy cream on low heat, then add cheddar cheese until melted, followed by tarragon; season to taste.
- 3
Final Assembly
Drizzle cream sauce over baked peppers before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, prepare the stuffing and peppers a day ahead, and bake when ready to serve.
Can I substitute the cheese in the sauce?
Yes, try using Gruyère or a blend for a different flavor profile.
Are there dietary tweaks for this dish?
Use vegan butter and milk alternatives for a dairy-free variation.
How should I reheat the leftovers?
Reheat in an oven at 350°F (175°C) until warmed through for best results.
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