Foods, Health and Disease

HWA POTATO AND HERB STUFFED PEPPERS

These stuffed bell peppers look beautiful and taste even better. If you’re a mashed potato fan, you will likely enjoy this fun presentation of a family favorite.

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Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.

Potato & Herb Stuffed Peppers

Ingredients:
2 pounds potatoes, peeled and diced
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons finely chopped parsley; more for garnish
2 tablespoons finely chopped chives; more for garnish
1 tablespoon lemon juice
3 yellow, red, and/or orange bell peppers

Directions:
Preheat oven to 400°F/200°C.

Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes in the basket, cover, and steam for 5 to 10 minutes, until tender. Remove and cool.

Place the potatoes in a large bowl or pot. Add the onion powder, garlic powder, paprika, chopped parsley, chopped chives, and lemon juice. Mash until smooth using a potato masher. You may need to add a few tablespoons of water if the potatoes are very dry.

Slice the bell peppers in half and remove the seeds and core. Place them in a baking dish. Divide the potato mash between the halves. Cook in the oven for 20 to 25 minutes, until browned on top. Remove and serve. Garnish with chopped parsley and chives.

Potato & Herb Stuffed Peppers

Tips:
It’s important to choose bell peppers that aren’t green. If they are green, it means they are unripe and can cause some discomfort. Red, orange, yellow, and purple peppers are ripe and the best choices.

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Health and Wellness Associates

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REVIEWED BY DR R Ryan

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