“CHEESY” POTATO PEPPERS

Ingredients:

• 3 large bell peppers (any color)

• 6-8 medium potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 1/2 cup dairy-free cheese (mix of your choice, we used dairy free ricotta and cheddar)

• 1/4 cup nutritional yeast (optional, for added cheesy flavor)

• 1/2 teaspoon paprika

• 1 tbs fresh chopped dill

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Bell Peppers:

   • Preheat your oven to 375°F (190°C).

   • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

2. Cook the Potatoes:

   • In a large pot, bring water to a boil. Add the diced potatoes and cook until tender, about 10 minutes.

   • Drain the potatoes and return them to the pot.

3. Sauté the Aromatics:

   • Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

4. Combine Ingredients:

   • Stir the sautéed onion and garlic into the potatoes.

   • Add the dairy-free cheese (both creamy cheese and cheddar shreds), nutritional yeast (if using), paprika, dill, salt, and pepper. Mix until well combined.

5. Stuff the Peppers:

   • Spoon the cheesy potato mixture into the prepared bell peppers, packing it in tightly.

   • Place the stuffed peppers upright in a baking dish.

6. Bake:

   • Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

7. Garnish and Serve:

   • Garnish with chopped fresh parsley or dill before serving.