If you love finger food, try these fun Bell Pepper Wedges stuffed with potatoes, herbs, and a hint of spiciness. Made without any oil or other fats, grains, or dairy, they are both tasty and a great healing option for hors d’oeuvres, snacks, or as part of a meal.
Sweet peppers are high in vitamin C. Not just any old vitamin C, a signature variety that supports immune cells that are specifically overworked. Immune cells do not have to wait for this vitamin C to go through an entire, lengthy processing by the liver. There’s an 194 Fruits enzyme in sweet peppers that immune cells use to transfer the vitamin C from a sweet pepper into an immune cell, which allows immune cells to quickly alter that vitamin C so it can be in immediate use and not have to enter the liver.
Stuffed Bell Pepper Wedges
Ingredients:
Directions:
Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
Place a medium ceramic skillet on medium-high heat and add the onion. Cook for 3 to 5 minutes, until soft, adding a bit of water if needed to prevent sticking.
Grate the potatoes and squeeze out any excess liquid. Add the potatoes, garlic powder, paprika, red pepper flakes or cayenne, and oregano or thyme to the pan. Cook for 2 to 3 minutes to remove some of the moisture. Set aside until cool enough to handle.
Press the potato mixture firmly onto bell pepper wedges and arrange on the baking sheet. Bake for 25 to 30 minutes, until the top has browned. Serve immediately.
Serves 2
Get over 80 more delicious recipes and learn how to heal in Life-Changing Foods Expanded Edition: Save Yourself & Your Loved Ones with Fruits, Leafy Greens, Herbs, Wild Foods & Vegetables.
Categories: Fat Free, Appetizers, Snacks, Sides, Potluck, Nut And Seed Free
This item posted: 20-Jan-2026
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