Ingredients
2 bell peppers
3 large Baking Potatoes (about 2 ½ pounds), cubed
1 cup whole milk
¼ Stick unsalted butter
Salt, to taste
Pepper, to taste
Directions
1
Seriously, how gorgeous are these peppers. So many colors and flavors!
2
Cut the tops off two bell peppers and remove the hull and the ribs.
3
Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin.
4
Clean three large baking potatoes and trim them.
5
Simmer them over a medium high heat in salted water until they are tender and fall off a fork.
6
Whip the potatoes using an egg beater along with 1 cup of whole milk, 1/4 of a stick of unsalted butter and salt. I suggest you overly salt them for this recipe.
7
Place the peppers in a baking dish so they all stand up and stuff them.
8
Bake them so that the potatoes begin to brown, about 15 minutes.
Enjoy!