add to shopping list Ingredients

2-4 bell peppers
1 1/2 pounds potatoes, peeled and cubed
1/2 cup milk, heated (plus 2-3 tbs. more if needed)
4-6 tbs. butter, cut into small pieces
to taste Kosher Salt
to taste fresh ground pepper
1 tsp. Garam Masala spice
1/4 tsp. ground cumin
pinch Cayenne Pepper
1 tbs. fresh lemon juice
2-3 cups shredded cheddar cheese

Preparation

Slice bell peppers in half lengthwise (top to bottom) and clean out inside. Place in large pot of very hot water and soak for 4-5 (but no more than 5) minutes. Remove from water and set aside to cool and dry completely.

Peel potatoes and cut into large chunks. Boil in large pot with enough water to cover the potatoes until they are very tender (about 15-20 minutes). Drain and mash the potatoes using the back of a fork or a potato masher.

Preheat oven to 375°. In a large bowl, add the hot milk and butter pieces to hot potatoes and beat with a whisk. Add 1 to 2 tbs. more milk if necessary to reach desired consistency. Add remaining ingredients, except cheese and mix well.

Scoop the potatoes into the cut bell peppers then top with shredded cheddar cheese. Place on a lightly greased sheet pan and bake for 15-20 minutes. Remove from oven and sprinkle with a little freshly ground pepper and serve.

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