Potato and Feta Stuffed Peppers

Ingredients

4 whole yellow peppers, cored and seeded
4 medium potatoes, peeled and grated
1 onion, diced
1 clove garlic, minced
3 Tbsp herb and garlic cream cheese
1/3 cup Feta, crumbled
3 Tbsp Herbs de Provence Olive Oil
1 Tbsp Jalapeño White Balsamic Vinegar

Directions

Preheat the oven to 400 F.

Arrange the peppers in a baking dish, drizzle with 1 tbsp of the Herbs de Provence Olive Oil and Jalapeño Balsamic. Set aside.

In a large frying pan, pour the remaining 2 tbsp Herbs de Provence Olive Oil, sauté onion and garlic for a couple of minutes, then add grated potatoes. Season with salt and pepper, cook stirring occasionally, for about 5 minutes.

Add the cream cheese and stir until melted. Remove from heat and crumble in the feta cheese.

Stuff the peppers with this mixture.

Bake in the oven for 50-60 minutes until the tops of the stuffed peppers are a nice golden brown colour.