Roasted Peppers Stuffed With Potatoes And Cheese

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Washington Post

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Ingredients

1/4 cup plus 2 tablespoons olive oil, plus more for the peppers

1 medium onion, finely chopped

3 medium cloves garlic, minced

1 tablespoon thyme leaves (see NOTE)

1 tablespoon oregano (see NOTE)

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 teaspoon Salt, plus more to taste

2/3 cup low-fat milk

2 medium jalapeƱo peppers, stemmed, seeded and minced (optional)

Freshly ground black pepper

1 cup shredded cheddar cheese

4 large red bell peppers

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