Stuffed Peppers and Mouth Watering Mashed Potatoes

Boil 3-4 red potatoes until tender. Chop a small bunch of green onions and cilantro finely.
Once the potatoes are tender, mash with a couple dashes of hemp milk and some sea salt and olive oil to taste. Add the onion and cilantro to taste. Continue to mash until creamy adding pepper and seasoning to taste.

In frying pan, sauté a chopped up zucchini and portabella mushroom until tender, with sea salt and black pepper. Cut the top off of 4 small bell peppers, hollowing out the pepper but leaving it in tact. Stuff the peppers with the sautéed zucchini filling and roll the peppers generously in olive oil. Bake in the oven at 375 degrees on a pan until tender and lightly browned.

Enjoy!