Step 1

Wash and decore the peppers. You can use a knife, or push the stem in with your thumb, and slowly pull it out and dicard. Wash out the seeds keeping the peppers in tact. Heat oven to 430°F (220°C).

Step 2

Peel potatoes and dice small (think the size of quarter of a die). In a medium sized bowl combine potatoes, herbs, seasonings, 2-3 tablespoons of oil, and 2-3 tablespoons of heavy cream. Mix well. Stuff the peppers with the stuffing to the top. Generously oil your baking pan with remaining oil.

Step 3

Layer stuffed peppers into the pan. (Optionally, flip them around so they get a light film of oil). If you have stuffing left over, pour it in between the peppers. Add one cup of water and place the pan in the oven. Bake for 15 minutes.

Step 4

By now the peppers will blush, so flip them upside down. Continue baking for another 15 minutes. (If they blushed too much you can lower the temperature to 400°F or 200°C. If not, keep the temperature the same.)

Step 5

About 30 minutes of baking lower the temperature to 400°F or 200°C (if you haven't already). Add the remaining heavy cream. Mix and flip peppers around if necessary. Return to the oven for another 15-20 minutes. Taste the potatoes to check whether they're done, and there should some liquid left in the pan.

Step 6

Serve with a dollop of sour cream (if desired), a side of fresh salad, and bread. Consider adding a side of protein. Store: in the fridge for up to 24 hours. (Wait for the dish to cool down, cover with foil, and then transfer to the fridge.) Reheat using your preferred heating method. Do not freeze!