-
1
For the potatoes, bake in the microwave on the baked potato setting, or in a conventional oven at 400 degrees F for 45 minutes.
-
2
Once soft, cut off the tops and scoop out half of the insides.
-
3
For the green peppers, slice off the tops and remove the seeds.
-
4
Preheat the oven to 300 degrees F. For the stuffing (two options are given), combine all of the ingredients into a bowl and mix together.
-
5
Spoon desired filling into the vegetables and place upright in a Dutch oven or baking dish.
-
6
The veggies should fit tightly together to prevent tipping.
-
7
Replace the vegetable lids that were cut back onto the vegetables.
-
8
Pour enough water to cover the bottom of the pan, about 1/4 deep.
-
9
Cover the baking dish and place in the oven for one hour.
-
10
Remove the dish after an hour and check the water level.
-
11
If need necessary, add more water.
-
12
Increase the oven to 350 degrees F and bake an additional 25 minutes.
-
13
Serve immediately.
-
14
Bonus meal: If you made both stuffing options, combine the leftovers together and place in a casserole baking dish.
-
15
Cover and bake at 350 degrees F for 45 minutes.
-
16
Serve over flat bread or in tortillas.
