Crabmeat-and-Mashed-Potato Enchiladas in Sweet Red Pepper Sauce

Preparation info
  • Serves

    4 to 6

    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About


    • 5 large red bell peppers
    • 1 red or Bermuda onion, minced
    • 3 garlic cloves, peele


    Char peppers on gas grill, over gas flame on range, or in preheated broiler, turning occasionally, until black on all sides. Allow to cool slightly, then core and halve peppers, remove ribs and remaining seeds, scrape off skin, and set aside.

    In a small saucepan, sweat onion and garlic in olive oil over medium-low heat until onion is very soft, then drain.

    Meanwhile, place potat