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Recipes

Potato Stuffed Peppers
Serves 6
2 each, red, yellow and green bell peppers
4 medium potatoes, peeled and cut into ½ inch cubes
1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons Dijon mustard
¼ cup chopped parsley
salt and pepper
cooking spray

preheat oven to 350° and lightly spray a shallow baking pan that is big enough to hold peppers snugly together, holding each other upright.
Slice top (stem end) from each pepper and set aside.  Keeping pepper shells intact, remove seeds and ribs.  Arrange shells in prepared dish and bake while you make the filling.
Chop flesh of pepper tops, discarding stems.  In a large skillet, over medium heat. sauté potatoes and onion in oil for 8 to 10 minutes, until potatoes soften.  Add chopped peppers and sauté  5 minutes more.  Remove from heat and stir in mustard, salt, and pepper.
remove partially baked pepper shells from oven and fill with hit potato mixture. Return to oven and bake, uncovered, until filling is golden brown and peppers are tender, about 25 minutes.