Potato & Herb Stuffed Peppers

Ingredients:

2 pounds potatoes, peeled and diced 

1 1/2 teaspoons onion powder

1 teaspoon garlic powder 

1/2 teaspoon paprika

2 tablespoons finely chopped parsley; more for garnish 

2 tablespoons finely chopped chives; more for garnish 

1 tablespoon lemon juice 

3 yellow, red, and/or orange bell peppers

Directions:

Preheat oven to 400°F/200°C.

Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes in the basket, cover, and steam for 10 minutes or until tender. Remove and cool.

Place the potatoes in a large bowl or pot. Add the onion powder, garlic powder, paprika, chopped parsley, chopped chives, and lemon juice. Mash until smooth using a potato masher. You may need to add a few tablespoons of water if the potatoes are very dry.

Slice the bell peppers in half and remove the seeds and core. Place them in a baking dish. Divide the potato mash between the halves. Cook in the oven for 20 to 25 minutes, until browned on top. Remove and serve. Garnish with chopped parsley and chives.

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