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Peppers Stuffed with Herbed Potatoes and Cheese
yields 6 stuffed peppers

6 medium square shaped peppers
boiling water
1/2 cup melted butter
1 tsp yellow asafoetida powder, optional
1 tsp dried dill (or try dill seeds)
1 tsp paprika, sweet
1 1/2 tsp salt
1 tsp dried basil (optional)
3 Tbs. minced fresh coriander (or try about 1 tsp ground coriander)
3 cups hot mashed potatoes
1 cup grated cheddar cheese

Carefully slice a lid off each pepper and with a small serrated
knife cut away the center piece of each lid, leaving only edible
flesh. Put the lids aside. Scoop out all the membranes and seeds
and wash the peppers thoroughly. Plunge them into boiling water
for 2 to 3 minutes, remove, and drain upside down.

Pour 4 Tbs. of the melted butter into a saucepan and over low heat;
saute the asafoetida for a few moments. Add the dill, paprika,
salt, basil, and coriander. Stir and remove from the heat.

Place the mashed potatoes, three-quarters of the grated cheese,
and the herbed butter in a bowl and mix until smooth.

Stuff all the peppers with the herbed potato and sprinkle the
reserved cheese on top. Replace the cored lids. Place in a baking
dish, brush with reserved butter and bake in a preheated oven at
355 F for 30 to 40 minutes or until the peppers are tender and
lightly browned.

Note: Asafoetida is a yellow powder spice found in Indian grocery


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