Today's Tasty Pick: Creamy Potato & Cheese Stuffed Peppers

Today’s Tasty Pick: Creamy Potato & Cheese Stuffed Peppers

Happy Thirst-Day, my beautiful fam! I hope everybody is doing amazing today and surviving this heat, stress, and the daily question of “what are we even cooking today?”

Before we get into our delicious business, today is my mom’s birthday! So please help me wish a big HAPPY BIRTHDAY TO MY MOMMYYY! May God bless you with many more beautiful years, good health, happiness, and everything your heart desires. I love you plenty!

Alright alright… emotional moment over. Now that your host has finally arrived, this meeting of the Food Lovers Association can officially begin. Please settle down, bring your appetite, and direct your attention to today’s star of the show: Creamy Potato & Cheese Stuffed Peppers.

Now I already know some of you are sitting there thinking, “Peppers? Again? Aren’t we supposed to just chop them and throw them inside stew?” But in this house, we don’t believe in boring food. We experiment. We have fun. We confuse vegetables a little. So trust me… this recipe is about to surprise you in the best way possible.

So come with me and let me show you step-by-step how we’re about to bring this beautiful baby to life!

How to make Creamy Potato & Cheese Stuffed Peppers

Ingredients:

3 bell peppers
3 potatoes, peeled & cubed
1 tablespoon butter
½ cup grated cheese
2 tablespoons milk
1 teaspoon garlic
Salt & black pepper
Pinch of paprika
Chopped parsley (optional)

Method:

Prepare the peppers: Cut bell peppers in half and remove seeds. Place them in a lightly greased baking dish.
Make the creamy filling: Boil potatoes until soft. Mash with:
*Butter
*Milk
*Garlic
*Salt & Pepper
Half the cheese. Mix until creamy.
Stuff the peppers: Spoon creamy potato mixture into each pepper half. Top with remaining cheese and a little paprika.
Bake: Bake at 180°C for 20–25 minutes until:
*Peppers soften
*Cheese melts beautifully
*Tops become slightly golden.