I'd originally come up with these as a complement to a TBA chicken or fish dish that would also use up the last of my red potatoes and two of the peppers from the garden, but it's been so hot this week that Steve and I decided that we could snack on pistachios later if we were still hungry - and that's exactly what we did, after eating two of these apiece.
But the pistachios required no effort on my part, and everyone knows what they look like, so...here's how I made the stuffed peppers:
8 small- or medium-sized red potatoes (larger ones cut in half or quarters)
2 tsp salt
1 tsp cumin
1 tsp cayenne
3 tsp chopped cilantro
2 green bell peppers, cut in half and seeds removed
Peel the potatoes, place in a pot and cover with water. Add salt. Bring to a boil and cook, covered, until fork tender (about 15-20 minutes). Drain water and mash potatoes in pot with hand masher. Add cumin, cayenne and cilantro and stir until blended.
Pre-heat oven to 375 degrees.
Place the peppers on a shallow baking pan lined with foil. Stuff each pepper using a soup spoon, mashing potatoes down and filling over the top. Texture the top with spoon (instead of smoothing out the potato filling) so that they will brown in the oven more visibly.
Bake for 20 minutes or until tops of potato filling have started to brown. Remove from oven and serve.
Doesn't sound like much of a dinner, but I do feel better about my feeding habits when I read articles like this as well as this one, which both suggest that a plant-based diet can prevent and/or cure more ills than previously known. To your health!
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