4 Bell peppers
1/4 tablespoon Olive oil
1/2 teaspoon Salt
3 large Potatoes (shredded)
1 Yellow onion (shredded)
Salt to taste
1 teaspoon Ground black pepper
Few sprinkles of chili peppers
1 tablespoon Olive oil
1 teaspoon Breakstone’s Sour-Cream (per each half of the pepper (optional))
Preheat the oven on 375 degrees Fahrenheit.
Wash peppers and cut in the halves; Take all the seeds out.
Sprinkle with bit of salt and just lightly spray or oil them.
Place in the oven and bake for 10 minutes or until you are finished with a filling.
Meanwhile peel and shred the potatoes, and onion.
Add salt to taste, ground black pepper, and chili peppers and oil. Mix the filling until all combined.
Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
Once you done stuffing all the peppers, cover the baking pan with a aluminum foil for the first 15 minutes then remove the alum. foil and continue baking uncovered on 375 degrees for 40 minutes or until potatoes are done.