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 SOOC Herbs de Provence Olive Oil
1 tbsp SOOC Jalapeño White Balsamic Vinegar
Preheat the oven to 400 F. Arrange the peppers in a baking dish, drizzle with 1 tbsp of the oil and vinegar. Set aside. In a large frying pan, pour the remaining 2 tbsp 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 stuffed peppers are a nice golden brown colour.
SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Substitute the Tuscan Herb Olive Oil, Essential Basil Olive Oil, or Cilantro Roasted Onion Olive Oil
For the vinegar, switch it up with the Oregano White Balsamic Vinegar, the A-Premium White Balsamic Vinegar, or the Neapolitan Herb Dark Balsamic Vinegar.