Potato Stuffed Peppers

I  really do enjoy cooking with my mom.  I was feeling a bit under the weather the other day and, I swear, she knows it before I do. She beats me to it every time.  And for her, that’s a good enough reason to come over and pamper me silly. Forget chicken soup; just lock mom up in the kichen and listen to her hit the high notes with the pots and the pans.

She has, sort of, lost that touch for fine cuisine over the years, but she still manages to surprise with melt-in-your-mouth comfort food. Kinda like these stuffed peppers. Who knew such simple ingredients could yield pure love

Here’s the recipe for love:

Preheat the oven to 400°F (200°C). Start by removing the tops and the seeds of the peppers.  Salt them on the inside.

Finely chop the onions and sauté them until soft and translucent.

Add onions to the grated potatoes. Season with salt and pepper.

Stuff the peppers and arrange them in a baking dish.

Add 1/3 cup of water and a drizzle of olive oil. Cover them with tin foil and bake for an hour.

When they’re almost done, remove the foil and cook the peppers for another 20-30 min.

Serve warm. And eat with mom