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.

Irish Colcannon Stuffed Bell Peppers with Cheddar-Tarragon Cream

Name: Irish Colcannon Stuffed Bell Peppers with Cheddar-Tarragon Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 large potatoes; 3 tbsp unsalted butter; 1 cup shredded cabbage; 1/2 cup chopped leek; 1/4 cup whole milk; Salt and pepper; 4 large bell peppers; 1 cup heavy cream; 1 cup sharp cheddar cheese; 1 tbsp fresh tarragon leaves; Salt and pepper

A hearty twist on a classic Irish dish

These Irish Colcannon Stuffed Bell Peppers combine the creamy texture of colcannon with savory bell peppers, topped with a rich cheddar-tarragon cream sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Colcannon Stuffing

2 large potatoes

peeled and cubed

3 tbsp unsalted butter

1 cup shredded cabbage

1/2 cup chopped leek

white and light green parts only

1/4 cup whole milk

Salt and pepper

to taste

For the Bell Peppers

4 large bell peppers

tops removed; seeds and ribs removed

For the Cheddar-Tarragon Cream

1 cup heavy cream

1 cup sharp cheddar cheese

grated

1 tbsp fresh tarragon leaves

chopped

Salt and pepper

to taste

Preparation

Preparing the Colcannon Stuffing

Boil potatoes

Boil potatoes in salted water until tender.

Mash potatoes

Drain and mash potatoes with butter and milk.

Fold in greens

Fold in cabbage, leek, salt, and pepper, mixing well.

Preparing the Bell Peppers

Preheat oven

Preheat oven to 375°F (190°C).

Season peppers

Place bell peppers in a baking dish and lightly season with salt.

⚠ Ensure peppers are snugly fit in the baking dish to prevent toppling. 💡 Par-bake peppers before stuffing for softer texture.

Fill peppers

Fill each pepper with the colcannon stuffing.

Cooking Process

Baking the Peppers

Bake stuffed peppers for 25-30 minutes until peppers are tender.

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.

Final Assembly

Drizzle cream sauce over baked peppers before serving.

Plating & Serving