POTATO AND HERB STUFFED PEPPERS

These stuffed peppers look great and taste even better. If you're a fan of mashed potatoes, you'll probably love this fun presentation of the family favorite. Serve with fresh "Salad of green leafy vegetables" .

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Potatoes: They are rich in amino acids that suppress the growth of viruses. Potatoes are high in glucose, which provides nutrients to the liver as it relies on it to stay strong. It also helps to build up glycogen stores - the very resource that protects us from blood sugar problems, weight gain, fatty liver and dirty blood syndrome.

Ingredients:

• 2 kg. potatoes, peeled and diced;
• 1 1/2 tsp. onion powder;
• 1 tsp garlic powder;
• 1/2 tsp. paprika ;
• 2 tbsp. finely chopped parsley; plus extra for decoration;
• 2 tbsp. finely chopped onion; plus extra for decoration;
• 1 tbsp. lemon juice;
• 3 yellow, red and/or orange bell peppers.

Method of preparation:

Preheat the oven to 200°C.

Add 4-5 inches of water to a medium saucepan, bring to a boil and add a steamer basket. Place the potatoes in the basket, cover and steam for 5-10 minutes until tender. Take them out and let them cool.

Place the potatoes in a large bowl or pot. Add the onion powder, garlic powder, paprika , chopped parsley, chopped onion and lemon juice. Mash until smooth using a potato masher. You may need to add a few tbsp. water if the potatoes are very dry.

Cut the peppers in half and remove the seeds and core. Place them in a baking tray and fill them with the mashed potatoes. Bake in the oven for 20-25 minutes until golden brown on top. Remove and serve. Garnish with chopped parsley and chives.

Portion for 2-3 people.

ADVICE:

• It is important to choose peppers that are not green. If they are green, it means they are immature and can cause some discomfort. Red, orange, yellow, and purple peppers are ripe and the best choices.