5 medium peppers (red, green, orange or yellow)
3 medium white potatoes, peeled and quartered
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 cup frozen peas thawed
1 cup frozen broccoli thawed
1/2 cup corn
1 large carrot (grated)
4 tablespoons of chopped cilantro leaves
3 tablespoons grated Mozzarella cheese
1. Preheat oven 400 F. Wash the peppers and cut the tops off, remove the seeds and veins. Set aside.
2. Place potatoes in a medium pan and cover them with cold water and bring to a boil. About 20 minutes or until tender.
3. When the potatoes are cooked, drain and peel them.
4. Place them in a cooking pot and add the butter, salt, pepper and oregano. When the potatoes are roughly mashed, add in the peas, broccoli, corn, carrots and cilantro.
5. Scoop mixture into the peppers, dividing equally. Sprinkle mozzarella cheese over each pepper. Bake 25-30 minutes or until tender.
6. Cool and serve.
Yields: 5 Servings
