Parmesan Potato Pepper Poppers

• 3 whole Medium Potatoes, Cooked Using Your Preferred Method, Cooled, And Peeled
• 1 clove Garlic
• 2 Tablespoons Fresh Parsley
• 3 Tablespoons Sun-dried Tomatoes, In Oil (from A Jar)
• 1 whole Egg
• 2 ounces, weight Parmesan Cheese, Block Or Grated, Plus Extra For Sprinkling
• 1/2 teaspoons Salt
• 10 whole Baby Bell Peppers, Cut In Half Lengthwise, Stems And Seeds Removed

1. Preheat the oven to 425 F. Place all ingredients except peppers in a food processor and pulse to combine until smooth.
2. Spoon this mixture into the pepper halves and place peppers on a rimmed baking sheet.
3. Bake the peppers for 15-20 minutes or until the filling is puffy and golden.
4. Sprinkle with extra Parmesan cheese, if desired.
5. Notes: Cook the potato anyway you like!
6. Microwave for 15 minutes, boil for 20, or roast at 425 F for 45 minutes.
7. Would be great as a meal served over salad greens with vinaigrette!

potatoes, clove garlic, fresh parsley, tomatoes, egg, parmesan cheese, salt, bell peppers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/parmesan-potato-pepper-poppers/ (may not work)