Stuffed Bell Pepper Wedges

If you love finger food, try these fun bell pepper wedges stuffed with potatoes, herbs, and a hint of spice! Made without any oil or other fat, grains, or dairy, they are not only tasty but also as clean as can be.

Bell peppers are rich in vitamin C and strengthen the immune system while potatoes are a great source of lysine and are an anti-pathogenic food.

Potatoes are 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.

Stuffed Bell Pepper Wedges

Ingredients:

• 1/4 cup finely chopped or grated onion
• 3 medium-sized potatoes
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp red pepper flakes or cayenne
• 1 tbsp fresh oregano or thyme leaves or 1 tsp dried
• 2 bell peppers, cut into thin wedges

Directions:

Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

Place a medium-sized, non-stick ceramic skillet on medium-high heat and add the onion. Cook for 3-5 minutes, until soft, adding a bit of water if needed to prevent sticking.

Grate the potatoes and squeeze out any excess liquid. Add the potatoes, garlic powder, paprika, red pepper flakes or cayenne, and oregano or thyme to the pan. Cook for 2-3 minutes to remove some of the moisture. Set aside until cool enough to handle.

Press the potato mixture firmly onto bell pepper wedges and arrange on the baking sheet. Bake for 25-30 minutes, until the top has browned. Serve immediately.

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Categories: Fat Free, Grain Free, Nut and Seed Free, Appetizers, Lunch, Dinner, Potato Recipes, Holiday, Game Day

This item posted: 03-Jun-2022